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

Vegetable Spring Rolls

2016-05-10 09:58:48

Yields 20

Who needs to get take out when you can make your own vegetable spring rolls at home? Flaky outside & all the best vegetables inside.

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Prep Time

20 min

Cook Time

15 min

Prep Time

20 min

Cook Time

15 min

Ingredients

1. 15-20 egg roll sheets
2. 2 tsp. sesame oil
3. 1 TBS ginger (chopped)
4. 1 TBS garlic (chopped)
5. 5 green onions
6. 1 large carrot, julienned or 1/2 cup of shredded carrots
7. 1/2 cup of diagonally cut green beans
8. 1/2 red bell pepper, julienned
9. 2 cups of Chinese cabbage
10. 1 tsp sugar
11. 2 tsp low sodium soy sauce
12. 2 tsp black pepper
13. 1 tsp salt
14. vegetable oil for sautee

For the filling

1. Chop all of the vegetables and put them to the side. Put sesame oil in a wok (or if you don't have a wok, use a large frying pan like I did...) and add the ginger and garlic and sautee until they start to sweat. Add the white part of the green onion, leave the green part aside.
2. Add all the vegetables and mix until they are all sauteed. Add soy sauce, salt, and pepper and the green part of the green onion. Take off the heat and set aside.
3. Let vegetables cool completely, otherwise egg roll sheets will rip.

For the assembly

1. Place one egg roll wrapper sheet with point side up. Place cooled filling about 2 cm. away from the bottom point and roll the point up to the center. Fold in both pointed corners and continue to roll up until tight. Seal with water and set aside.
2. Heat up vegetable oil in a pan. When oil is hot, drop spring rolls in until golden brown. Place onto a napkin when done to drain excess oil.
3. Enjoy with sweet & sour sauce or hot mustard.

Notes

1. *If you feel like more vegetables need to be added, go for it! I eyeballed all of my vegetable amounts.
2. *The term 'sweat' refers to allowing the vegetables to become translucent as well as being able to smell them.
3. *Frozen spring roll sheets can be used instead of egg roll wrappers

By Dania: Always Two Fabulous

Adapted from Remmy's Kitchen

Adapted from Remmy's Kitchen

Always Two Fabulous https://alwaystwofabulous.com/