Vegetable Spring Rolls
In keeping with my theme of Asian inspired dishes, I had to share my most recent party dish, fried vegetable spring rolls. These were a huge hit, and the perfect finger food for a crowd. I used small wonton wrappers, but you could easily use larger egg roll wrappers to make a larger, dinner sized portion for your family dinner during the week!
You can easily substitute other preferred vegetables, like mushrooms into this dish, however this is what I picked up at the store and the outcome was delicious! I have also done a variety with pork and shrimp, but this was vegetarian friendly!
Ingredients:
- 1/2 small red cabbage (about 3 cups), shredded
- 2 medium carrots, julienned
- 1 cucumber, julienned
- 2 cloves garlic, finely minced
- 2 teaspoons grated fresh ginger
- 1 stalk green onion, finely chopped
- 1 cup prepared cellophane noodles chopped
- 1 tablespoon low sodium soy sauce
- 1 teaspoon dark sesame oil
- 1 tablespoon cornstarch
- 50 spring roll wrappers, defrosted
- pure vegetable oil, for frying
Directions
- In a large saute pan or wok, swirl in 1 tablespoon of the cooking oil. Turn on the heat to medium-high and immediately add garlic, ginger and green onion, stirring frequently. By the time the oil is hot, add the remaining vegetables.
- Turn heat to high and stir-fry the vegetables for about 2 minutes. and then toss in the cellophane noodles. Add in the soy sauce and sesame oil. Cook for another minute.
- Then spread the filling out onto a large baking sheet. Prop the baking sheet up on one side to allow any sauce or oil to accumulate at the bottom (and discard)
- In a small bowl, whisk together the cornstarch and 1/4 cup of water.
- Place a wonton or spring roll wrapper on a flat surface, add 1 tablespoon of the vegetable mixture into a corner of the wrapper, and then roll the edge of the wrapper tightly around the mixture.
- Fold the two side corners towards the middle of the wrapper while continuing to roll up as pictured on the right.
- Paint the top edge with the cornstarch slurry mixture and wrap tightly the rest of the way. Make sure all edges are tightly sealed.
- Place seam side down on a cookie sheet, and cover with plastic wrap to avoid drying out while you prepare the remaining rolls.
- In a deep fryer or saucepan over high heat, add about 1-2 inches of vegetable oil.
- Slide several egg rolls into the oil and allow them to cook for 2-3 minutes, turning them over a couple times, or until the wonton wrappers are golden brown.
- Remove the spring rolls to a cooling rack or paper-towel-covered plate to allow them to drain.
- Serve hot with your favorite dipping sauce.
