VEGETABLE SPRING ROLLS

Who needs to get take out when you can make your own vegetable spring rolls at home?

Early last week, we decided to host a dinner party for H & I’s siblings.  The last time they visited, I made Mexican food- from fajitas to tacos to even cilantro rice. To give them something different this time around, I decided to go with Asian-style cuisine. I’ve made individual dishes before, but never to a point where I would need to do them all at once.  Our menu consisted of Kung Pao chicken, vegetable lo mein, Mongolian beef, and these (delicious) vegetable spring rolls.  The best part about making Asian food is that you only need a few ingredients and they can be utilized in every single dish.  Sesame oil, soy sauce, Hoisin sauce, and oyster sauce definitely go a long way.  When I lived in Columbia, we had a go-to Schezuan style Asian restaurant where my grandmother and I loved the spring rolls.  This recipe is probably the closest thing I’ve ever gotten to that dish.

You can add any type of vegetables you want, but I went with the ones I figure to be necessary for spring rolls.

Steps on how to assemble:

Some people like to deep fry, I prefer a sautee so it’s less greasy.

Pair with sweet & sour sauce.

Enjoy! x

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