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    One of my greatest friends used to make these spring rolls when we shared an apartment, and I couldn't get enough of them. She gave me the recipe, and now my kids and husband can't get enough of them, either.  I like to make the spring rolls early in the day, so that I have a great appetizer or side dish that I don't have to worry about at dinner time. I like to serve them cold, but you can fry them in peanut oil if you like the crunchy skin. 


Ingredients:
rice wonton/ spring roll wrappers
1 T vegetable oil
1 bunch green onions, chopped
2 cloves garlic, minced
2 T grated ginger
1 block of tofu, cubed (I use extra firm, because I like the texture)
1 c shredded carrots
1 c bean sprouts
1/2 c shredded cabbage, or coleslaw mix without dressing
1/2 bunch cilantro, chopped
1 T sesame oil
4 T soy sauce
2 T rice vinegar
Peanut oil for frying (optional)

Directions:

    Heat vegetable oil over medium high heat in a large wok or pan. Add green onions, garlic, ginger and tofu, and saute for a couple of minutes. Add sesame oil, soy sauce, rice vinegar, carrots, bean sprouts and cabbage, and continue to cook, stirring occasionally, until carrots and sprouts are tender. Stir in the cilantro, and then remove from heat. 

    To wrap spring rolls, soak one wrapper in warm water for about 20 seconds to soften it a little. Then lay it flat on the counter, and spoon the filling into the wrapper. Fold the sides in, and roll it up. Continue until you run out of filling or wrappers. 

    You can either refrigerate them, and serve as-is, or you can fry them in peanut oil just before you serve them. Either way, they're delicious. I like to dip spring rolls in Soy Vey teriyaki sauce, and serve with broccoli beef or chicken chow mein.











    Image courtesy of John Kasawa / FreeDigitalPhotos.net




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