Spring Rolls

By carvalhohm

Ingredients

• 1/2 cup soy sauce
• 1/4 cup packed light brown sugar
• 1 tablespoon ground ginger
• 2 teaspoons garlic powder
• 6 cups shredded Chinese cabbage
• 2 cups fresh bean sprouts
• 1 large carrot, shredded
• 3 scallions (green onions), chopped
• 8 egg roll wrappers
• Oil for frying

Details

Servings 8
Adapted from mrfood.com

Preparation

Step 1

In small bowl, combine soy sauce, brown sugar, ginger, and garlic powder; mix well.

In large bowl, combine cabbage, bean sprouts, carrot, and scallions; mix well. Pour soy sauce mixture over cabbage mixture; toss to coat well and let stand 10 minutes. Place cabbage mixture in colander and squeeze to drain well.

Spoon about 1/2 cup cabbage mixture evenly onto center of each egg roll wrapper. Fold one corner of each egg roll wrapper up over cabbage mixture then fold both sides over, envelope fashion; roll up tightly.

Heat about 1-1/2 inches oil in deep medium saucepan over medium-high heat until hot but not smoking. Add spring rolls in batches and fry 2 to 3 minutes per side, or until golden. Drain on paper towel-lined platter. Serve immediately, but be sure to use caution -- the filling will be hot.

Notes:

If you serve these spring rolls with duck sauce or spicy mustard, they'll taste as good as (or better than!) the ones served in restaurants!