Spring Rolls
These delicate little bundles are so delicious and completely vegetarian.
Ingredients
- ½ cup Olive Oil
- 1 Large Diced Onion
- 3 cups Thinly Sliced White Cabbage
- 2 cups Shredded Carrots
- ¼ cup Chopped Fresh Cilantro
- 2 tbsp Chopped Ginger
- 2 tbsp Chopped Chives
- 2 tbsp Sesame Seeds
- 1 tbsp Sugar
- Wonton Wrappers (if frying; if steaming use rice paper wrappers)
- 1 cup Water
- 2 tbsp Lemon Juice
Instructions
- Sauté Olive Oil and Onions until onions are soft and translucent.
- Add White Cabbage and cook 3 minutes. Then add Carrots and cook 2 minutes. Let mixture cool.
- Add Cilantro, Ginger, Chives, Sesame Seeds and Sugar and mix well.
- Mix water and Lemon Juice. Take wrapper and brush edges with mixture.
- Place 1-2 tbsp of vegetable mixture on wrapper and roll wrapper egg-roll style.
- If using Wonton Wrappers: Keep the wrappers covered with a slightly dampened towel as you prepare the rolls. Fry in 350℉ oil until golden - approximately 3-4 minutes. Drain on paper towel then serve.
- If using Rice Paper: Place rigid wrapper in bowl of warm water for 10 seconds or so just so they are slightly pliable. Do only one at a time. When completed steam and serve immediately.
