Crunchy Spring Rolls

Crunchy Spring Rolls

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    bag broccoli slaw mix

  • ½

    c. red peppers (diced)

  • ¼

    c scallions (chopped)

  • 2

    T oil

  • 2

    tsp. gingerroot

  • 2

    tsp. garlic (chopped)

  • 16

    spring roll wrappers

  • 3

    T Teriyaki sauce

  • Oil for frying

  • ½

    c duck sauce


In skillet, cook slaw, peppers and scallions in oil until peppers are tender. Add gingerroot and garlic cook 30 seconds. Add teriyaki sauce and toss gently to coat. Transfer mixture to platter. Let cool 15 minutes. Arrange spring roll wrappers on to work surface. Divide broccoli mixture evenly among centers. Brush edges with water and fold to seal pressing firmly. Add 1 inch of oil to deep skillet and heat to 350 degrees. Cook spring rolls 1 minute or until golden brown, turning once. Drain on paper towel. Serve with duck sauce.


Facebook Conversations