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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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These are very simple and easy to make spring rolls. Everyone in my family loves them, even if they don't have meat in them. These are super yummy with a ginger soy sauce dip. Ingredients:
1 package egg roll wraps (you can find them in the produce section usually) |
1/2 cup carrot (about 2 carrots) |
1 cup celery (1 to 2 celery stalks) |
4 cups cabbage (about half a head) |
1 tbsp sugar |
1 tsp salt |
1 tsp sesame oil |
1/4 tsp pepper (or to taste) |
frying oil (vegetable, peanut, or sunflower oil works great) |
1 tbsp ginger (sauce) |
2 tbsp soy sauce (sauce) |
2 tbsp white vinegar (sauce) |
Directions:
1. Chop your veggies, make them as thin as you can get them, and place them into a pot with water.
2. Cook on high until you get a rolling boil, continue to boil veggies for five minutes.
3. Drain veggies and try to get as much liquid out of them as possible, place into a large bowl.
4. Add sugar, salt, pepper, and oil. Mix together.
5. Put equal portions of veggie mixture onto each egg roll wrap and fold according to package directions. Bottom, side, side, top. Seal with egg white wash or a paste mixture (2 tsp each of flour and water).
6. Fry in oil for about 4 minutes each, or until they are golden brown.
7. Dry on paper towel.
8. OPTIONAL: You can add fresh bean sprouts if you wish.
9. SAUCE: Combine the last three ingrediants and whisk together.
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