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Spring Rolls

These delicate little bundles are so delicious and completely vegetarian.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Course Hors d'oeuvre
Servings 8

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.
Keyword Rolls, Spring