Spring Rolls
1 Picture
Ingredients
- 3 cloves Garlic (minced)
- 1 small peice Ginger(grated)
- 2 Green Onions (sliced into matchstick pieces)
- 1 Red Chili (minced)
- 1/2 cup Cabbage (shredded)
- 4-6 Shiitake Mushrooms (cut into matchstick pieces)
- 1/2 cup Tofu (med-firm, sliced into matchstick pieces) or Baby
- Shrimp (cooked)
- 2 cups Bean Sprouts
- 1/2 cup Coriander (fresh, roughly chopped)
- 1/2 cup Basil (fresh, roughly chopped)
- 2 Tbsp. Oil
- Oil for deep frying
- 1 pkg. Spring Roll Wrappers (thawed if frozen)
- STIR-FRY SAUCE:
- 2 Tbsp Soy Sauce
- 2 Tbsp Fish Sauce OR vegetarian stir-fry sauce
- 2 Tbsp Lime juice
- 1/4 tsp Sugar
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Place 2 Tbsp oil in a wok or large frying pan over med to high heat. Add garlic, ginger, green onion, and chili. Stir-fry until fragrant (about 1 min). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil.
Step 2
Add cabbage, mushrooms, and tofu (or shrimp). As you stir-fry, add sauce. Stir-fry 1-2 min, until vegetables soften. Remove from heat and add bean sprouts, tossing to mix in. If lacks flavour, add salt, fish, or soy sauce.
Step 3
To assemble rolls, lay spring roll wrappers on a clean surface. Place one Tbsp of filling on each wrapper. Spread filling along the width of wrapper, 2/3 of the way down. Use a slotted spoon, so to not use too much liquid.
Step 4
Sprinkle fresh coriander and basil over the filling. Fold the sides of wrapper over filling. Lift up the end nearest you and tuck over, rolling upwards. Secure by dipping your fingers in some water and wetting the end, "pasting" it shut.
Step 5
Deep fry spring rolls until light to medium golden-brown. Drain on paper towel lined plate. Serve with sauce.
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