Vegetable Spring Rolls
Spring rolls are smaller than egg rolls and they have more delicate wrappers that are crisp and flakey when fried. These are filled with a light vegetable mixture that is slightly sweet and fresh, not heavy.
Serves: 6Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy
- 2 cups coleslaw mix (cabbage and shredded carrots)
- 1 tsp. sesame oil
- 1 Tbsp. soy sauce
- ⅛ tsp. sugar
- ½ tsp. salt
- ¼ tsp. pepper
- 18 spring roll wrappers
- 1 egg, beaten
- 3 cups vegetable oil
- Mix the cole slaw mix with the sesame oil, soy sauce, sugar, salt, and pepper.
- Lay a spring roll wrapper flat with the points facing like a diamond shape.
- Put 1 to 2 tablespoons of the filling on the bottom third of the wrapper. Fold up the bottom corner over the filling, fold in the two side corners over the filling. Brush the top corner with the beaten egg and roll the rest of the way tightly, encasing the filling in the wrapper. Repeat with the remaining wrappers and filling.
- Heat the oil in a deep fryer or heavy pot to 365°F. Add the rolls and fry until golden. Remove from the oil and drain on paper towels.
- Combine ½ cup soy sauce and ¼ cup rice-wine vinegar and serve with the hot spring rolls for dipping.