Spicy Spring Rolls
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
3 tbsps
Ginger (chopped)2 tbsps
Garlic (chopped)3 tbsps
Green Onion (chopped)1 tbsp
Vegetable Oil1 cup
Bean Sprouts (fresh)1 cup
Carrot (grated)1 tbsp
Hoisin Sauce1 cup
Soy Sauce3 tbsps
Cilantro (chopped)Directions:
1
In a very hot wok, briefly saute the ginger, garlic, green onion and chili paste in the oil
2
Add the bean sprouts, carrots, savoy cabbage, red pepper and mushrooms and cook at high heat until the vegetables begin to soften
3
Add the mirin, hoisin sauce and soy sauce
4
Remove from heat and let cool in a bowl at room temperature
5
Place the spring roll wrappers under a damp cloth to keep them moist
6
Place wrappers one at a time on a hard surface with one corner pointing towards you
7
Spoon cooled ingredients into the center
8
Add a tablespoon of grated cucumber and a sprinkle of cilantro
9
Fold the side corners into the center
10
Fold the bottom into the center, making sure the three corners are touching each other
11
To finish, roll the wrapper away from you and up over the final corner
12
Store rolls under a damp cloth until ready to fry
13
Heat enough oil to cover the rolls, and fry seam side down until golden brown
14
Drain on paper towels and serve with your favorite dipping sauce