Sunday night’s dinner was pad thai. What better to go with than a spring roll.
I have never made spring rolls before. I made egg rolls once a few years ago, but egg roll wrappers are easier to work with. I have had the spring roll wrappers sitting in my house for a while, just waited to be played with. I don’t like frying things and I was a bit fearful. I charged ahead.
While it wasn’t too complicated to prepare and they were tasty, I do need to make some tweaks next time. I need to use larger wrappers or less filling, and I need to fry in more oil than I used.
Vegetarian Spring Rolls – (10 spring rolls)
Ingredients:
Spring Roll Wrappers – rice papers
Bean Thread Noodles or Rice Noodles (Vermicelli) – 1 small “bun”
1 cup of shredded cabbage
1/2 cup of shredded carrots
1/2 cup of shredded carrots
2 scallions, chopped
5 cloves of garlic, chopped
2 tablespoons chopped ginger
2 tablespoons of bamboo shoots, chopped
2 tablespoons soy sauce
2 tablespoons chopped ginger
2 tablespoons of bamboo shoots, chopped
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon fish sauce (optional)
Vegetable Oil
Vegetable Oil
Begin by soaking your noodles in boiling water for 10 minutes. Drain.
In a tablespoon of oil, sautee the garlic and ginger. Add in the carrots and cabbage. Saute until soft. Add in the bean sprouts, bamboo shoots and scallions. Saute a few more minutes. Season with the soy sauce, sesame oil, and fish sauce.
Soak your rice papers in a shallow bowl of warm water.
Lay out the softened rice paper.
Put 1 tablespoon of the noodles and one tablespoon of the veggie mixture on the rice paper. Place the mixture on the edge closer to you. Wrap the edge in. Fold in the sides, then finish rolling up.
Fry in oil. Drain on paper towels.
Just a reminder that my spring rolls didn’t look so perfect this time. They were damn good though.
Eat. Yum
About Hindy Garfinkel