Spring Rolls

Spring Rolls - Photo by JayDi Photography

Here's a great recipe for spring rolls that's easy on the wallet and just as delicious as take-out. The great thing here is that I can control the sodium that goes in and there's absolutely no MSG! I used a few short cuts like a bagged coleslaw mix from the store as well as carrots that I buy already cut into matchsticks.  These are 2 items that I normally have on hand at home.  It's easy to throw in a handful of already shredded carrots in a salad for lunch, or in a soup or even a quick stir-fry when you get home from work.  We love coleslaw, but with just the 2 of us, a whole cabbage is way too much for the week. With this pre-cut bagged slaw (which goes on sale often!), I can mix up a small batch as a side or even a topping on a sandwich for added crunch.  The great thing about these spring rolls is that you can change up the veggies, and you can even bake them. (I've included baking instructions at the bottom.)  Here's a bonus tip: you can assemble these ahead of time or make extra, and place them on a foil lined baking sheet.  Cover with another piece of foil and place the whole baking sheet in the freezer. Once frozen, you can pop them in a zip-top bag and have them ready the next time you're craving Chinese take-out!

Spring Rolls

Ingredients

2 tbsp vegetable oil
1 cup thinly sliced mushroom
1/2 red onion, thinly sliced
2 cloves garlic, minced
1 tsp grated fresh ginger
2 cups shredded Savoy cabbage (or pre-cut bagged coleslaw mix)
1 carrot, shredded
1/2 sweet bell pepper, thinly sliced

1/2 cup thinly sliced snow peas
1 pinch salt
1 pinch pepper

1/2 tsp sesame oil

1 tsp Chinese 5 spice (optional)
1/2 cup water
1 tbsp cornstarch
1 tbsp  hoisin sauce
12 spring roll wrappers (I used eggroll wrappers)

Oil for frying

 

Directions

In large skillet, heat half of the vegetable oil over medium-high heat; cook mushrooms, green onions, garlic and ginger, stirring, until mushrooms are slightly softened, about 2 minutes.

Stir in cabbage, carrot, peppers, snow peas and salt, pepper and Chinese 5 spice; cook, stirring, until tender-crisp, about 4 minutes.

Whisk together water, cornstarch and hoisin sauce and sesame oil; pour over cabbage mixture, stirring to combine. Transfer to bowl and let cool.

Lay 1 spring roll wrapper on work surface with point facing up; place 2 tbsp cabbage mixture on bottom third of wrapper. Fold bottom point of wrapper over filling. Fold in sides and roll up until 2-inch (5 cm) triangle of wrapper remains at top.

Lightly brush triangle with water and roll up to seal. Repeat with remaining filling and wrappers. 

Heat oil and fry for only a few minutes until the skin blisters to a light golden brown. Remove to a paper towel covered baking sheet to absorb extra oil. 

**Baking alternative:

Place on greased baking sheet.

Combine sesame oil with remaining vegetable oil; brush all over spring rolls. Bake in 425°F (220°C) oven, turning once, until crisp and golden, about 20 minutes.