Sensational Spring Rolls
Courtesy of Mr. Food Test Kitchen
Servings: 6
Prep Time: n/a
Cook Time: 12 Min.
Prep Time: n/a
Cook Time: 12 Min.
What you need:
* 1/2 c. soy sauce
* 1/4 c. packed light brown sugar
* 1 Tbsp. ground ginger
* 2 tsp. garlic powder
* 6 c. shredded Chinese cabbage
* 2 c. fresh bean sprouts
* 1 large carrot, shredded
* 3 scallions (green onions), chopped
* 12 spring roll or egg roll wrappers
* 1 egg, lightly beaten
* Oil for frying
* 1/4 c. packed light brown sugar
* 1 Tbsp. ground ginger
* 2 tsp. garlic powder
* 6 c. shredded Chinese cabbage
* 2 c. fresh bean sprouts
* 1 large carrot, shredded
* 3 scallions (green onions), chopped
* 12 spring roll or egg roll wrappers
* 1 egg, lightly beaten
* Oil for frying
What to do:
1. In a small bowl, combine soy sauce, brown sugar, ginger, and garlic powder; mix well.
2. In a large bowl, combine cabbage, bean sprouts, carrot, and scallions; mix well. Pour soy sauce mixture over cabbage mixture; toss to coat well and let stand 10 minutes. Place cabbage mixture in a colander and squeeze to drain well.
3. Spoon about 1/4 cup cabbage mixture evenly onto center of each egg roll wrapper. Lightly brush edges of egg roll wrapper with beaten egg. Fold one corner of each egg roll wrapper up over cabbage mixture then fold both sides over, envelope fashion; roll up tightly.
4. Heat about 1-1/2 inches oil in a deep medium saucepan over medium-high heat until hot but not smoking. Add spring rolls in batches and fry 2 to 3 minutes per side, or until golden. Drain on a paper towel-lined platter. Serve immediately, but be sure to use caution -- the filling will be hot.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.
2. In a large bowl, combine cabbage, bean sprouts, carrot, and scallions; mix well. Pour soy sauce mixture over cabbage mixture; toss to coat well and let stand 10 minutes. Place cabbage mixture in a colander and squeeze to drain well.
3. Spoon about 1/4 cup cabbage mixture evenly onto center of each egg roll wrapper. Lightly brush edges of egg roll wrapper with beaten egg. Fold one corner of each egg roll wrapper up over cabbage mixture then fold both sides over, envelope fashion; roll up tightly.
4. Heat about 1-1/2 inches oil in a deep medium saucepan over medium-high heat until hot but not smoking. Add spring rolls in batches and fry 2 to 3 minutes per side, or until golden. Drain on a paper towel-lined platter. Serve immediately, but be sure to use caution -- the filling will be hot.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.