Vegetarian Spring Rolls

I decided to go along with my Orange Peel Chicken I should make some homemade Spring Rolls.

I was a bit wary of all the rolling but it really was quite easy.

The filling is simple but full of flavour.

They got super crispy, and tasted really amazing!

What you need,

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1 tbsp. vegetable oil

2 cloves garlic, minced

1 tsp. fresh ginger, grated

2 green onions, chopped

2 cups green cabbage, finely shredded

2 carrots, julienned

½ red pepper, thinly sliced

1 ½ cups shitake mushrooms, thinly sliced

2 cups thin rice noodles, cooked according to package directions

1 tbsp. soy sauce

2 tbsp. oyster sauce

Fresh ground pepper to taste

1 tbsp. cornstarch

¼ cup water

1 or 2 packages spring roll wrappers

Canola Oil for deep frying

In a large sauté pan, heat the oil over medium heat.

Sauté the garlic, ginger, onions, cabbage, carrots, red pepper and mushrooms for 5-6 minutes. Veggies should just be starting to soften.

Stir in the soy sauce, oyster sauce and pepper.

Toss in the cooked rice noodles and stir to coat.

Spread the cooked mixture out on a cookie sheet to cool completely.

You want the filling to be room temperature; warm filling will make for soggy spring rolls.

Mix the cornstarch and water together in a small bowl.

Take about 1 tablespoon of the filling and place near one corner of the spring roll wrapper. Carefully roll it up tucking in the sides as you go. Use the cornstarch and water mixture as glue on the edge to hold it together. Place seam side down on a wax paper lined cookie sheet.

If you want a good step by step of how to roll a spring roll check out this post by Steamy Kitchen, it really helped me!

I had enough filling to make 45 spring rolls.  Obviously I didn’t want to cook them all so I just put the extra in the freezer on the cookie sheet. Once they were frozen I put them in a freezer bag to cook later.

When you are ready to cook them, heat an inch or 2 of oil in a heavy bottomed pot.  When the temperature reaches 350 degrees carefully slide in a few spring rolls. Cook the rolls for about 3-4 minutes or until they are brown and crisp.

Drain on a paper towel lined plate for a minute before serving with plum sauce or sweet Thai chili sauce.

My in house taste tester said "we never need to buy spring rolls again!"

They were VERY good, give them a try!

Jen

Recipe adapted from Steamy Kitchen