This is the first time I have ever made spring rolls and let me tell you, I have extra everything and plan to make more for the freezer! They are amazing!! Holy COW!!! Everyone goes nuts over these suckers! Yes, it took me a minute to figure out how to roll these, but once I got it, I was rolling away!!! I was always so scared to try making my own but boy oh boy I am so glad I gave it a test! These ROCK!! I made served them with my fried rice!
You Will Need:
2 tbsp Olive Oil
2 Cups Cabbage, chopped
2 Cups Shredded Carrots
2 Cups Bean Sprouts
1/4 Onion, chopped
1/2 tsp Ground Ginger
2 tbsp Corn Starch
2 tbsp Soy Sauce
1/4 Cup Water
Peanut Oil, for frying
Egg Roll Wraps
Salt & Pepper
Chop cabbage
Add all the veggies; carrots, bean sprouts, cabbage, and onion to a skillet (heat skillet with olive oil first) add ginger, salt and pepper
Cook on medium high for 5-7 minutes (do not want soft, leave a bit of a crunch to them)
Add water and cornstarch to a bowl or measuring cup
Add the soy sauce to the measuring up and mix well
Should look like this
Add to pan and cook 3 more minutes
Place 2 tbsp on the corner of your wrap; fold covering the filling, then fold again (take in sides and roll stopping just before closing; brush water on end and roll up)
Putting my girl to work! While folding your rolls, start heating your peanut oil over medium high heat
Fry for 4 minutes per side
So good!
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