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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I love spring rolls. They are so light and yummy, I simply could eat them everyday. Ingredients:
dipping sauce |
3/4 cup water |
3 tbsps rice vinegar |
2 tbsps fish sauce |
3 tbsps honey |
2 cloves garlic, finely chopped |
1/2 tsp hot pepper sauce, or to taste |
1/3 cup cranberries, fresh or frozen |
spring rolls |
1 cup carrots, julienne |
2 tbsps toasted sesame oil |
3 scallions, finely sliced |
4 cups finely sliced cabbage |
1 cup cooked rice |
1 tbsp soy sauce |
1 tbsp fish sauce |
salt and pepper |
filo dough |
Directions:
1. Dipping Sauce
2. In a saucepan over medium heat, bring all ingredients to a boil.
3. Let simmer 2 to 3 minutes until the cranberries start to split.
4. Strain if desired.
5. Refrigerate.
6. Spring Rolls
7. In a non-stick skillet over medium heat, cook the carrots in the oil until soft.
8. Add the scallions and cook until all the liquid in the skillet has evaporated.
9. Add the cabbage and cook another 2 to 3 minutes.
10. Remove from the heat and add the rice, soy sauce and fish sauce.
11. Mix well and adjust the seasoning.
12. Transfer to a bowl and refrigerate until thoroughly chilled.
13. With the rack in the middle position, preheat the oven to 200°C (400°F).
14. Line a baking sheet with parchment paper.
15. Lay a sheet of filo on a flat surface.
16. Brush with oil and cover with another sheet. Brush again with oil. Spoon 1/3 of the filling along one of the long sides.
17. Roll into a cylinder.
18. Cut the cylinder into 6 rolls.
19. Place the rolls on the baking sheet and brush with oil.
20. Repeat for the remaining ingredients.
21. Bake until crisp and brown, around 25 minutes.
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