- 12
- 35 mins
- 45 mins
Ingredients
- SPRING ROLL:
- 3 cloves garlic, minced
- 1 thumb-size piece ginger, grated
- 2 green onions, sliced into matchstick pieces
- 1 red chili, minced
- 1/2 cup shredded or finely chopped cabbage
- 2 cups bean sprouts
- 1/2 cup fresh coriander, roughly chopped
- 1/2 cup fresh basil, roughly chopped
- 2 tablespoons oil, plus more for deep-frying
- 1 package spring roll wrappers (thawed if frozen)
- STIR-FRY SAUCE:
- 2 tablespoons regular soy sauce
- 2 tablespoons fish sauce or vegetarian stir-fry sauce
- 2 tablespoons lime juice
- 1/4 teaspoon sugar
Preparation
Step 1
1. Place 2 tablespoons oil in a wok or large frying pan over medium to high heat.
2. Add garlic, ginger, green onion, and chili.
3. Stir-fry until fragrant (about 1 minute).
4. Add cabbage.
5. As you stir-fry, add the sauce.
6. Stir-fry 1-2 minutes, until vegetables have softened.
7. Remove from heat and add bean sprouts, tossing to mix in.
8. Do a taste test for salt, adding 1 tablespoon more fish or soy sauce if not salty enough.
9. To assemble rolls, place a spring roll wrapper on a clean working surface.
10. Place one heaping tablespoon of the filling on the wrapper (if using large wrappers, you will need more). Tips: Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you.
11. Now sprinkle some of the fresh coriander and basil over the filling.
12. Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck over the top.
13. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
14. To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat.
15. When bubbles rise, or when the oil begins to form snake-like lines across the bottom of the pan, the oil may be hot enough. To test it, dip one corner of a spring roll into the oil. If it begins to sizzle and cook, the oil is ready. If not, wait another 30 seconds to one minute and try again.
16. Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side.
17. Spring rolls are done when they turn light to medium golden-brown
18. Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.
19. Serve spring rolls while still hot