Spring Rolls

Restaurant quality spring rolls


Spring Roll Ingredients:

Thai Garlic Chili Sauce Ingredients:


In a large pan or wok on medium heat, add vegetable oil and cabbage. Season with salt and pepper then sauté until the cabbage just begins to soften. Add carrots and sauté for 5 minutes.

Next, add red bell pepper, green onion, cucumbers and sprouts to the pan. Sauté for another 3 minutes. Push veggies to one side of the pan and add soy sauce and sesame oil. Bring to a simmer and then mix into veggies. Taste for salt and adjust to your liking. Then remove from the heat and set aside.

Lay one egg roll wrapper on the cutting board diagonally, fill each wrapper with about 1/4-1/3 cup of your veg. Fold the horizontal corners in and roll it up like a burrito. Seal the very end with a little bit of corn starch slurry.

NOTE: make sure there is not a lot of excess liquid in your egg rolls when filling. They will bubble up and splatter when frying if so.

In a cast iron skillet or deep fryer, fill no more then 1/2 way up with vegetable oil. Heat oil to 350 degrees Fahrenheit and fry egg rolls for about 3-5 minutes until golden brown. Place on a wire rack to let the excess oil drip off.

Serve with a side of Thai Garlic Chili Sauce:

Thai Garlic Chili Sauce

In a medium sauce pan on medium heat, combine water, sugar, fish sauce, rice wine vinegar, garlic chili sauce, and salt. Bring to a boil and simmer for 1 minute until the sugar is dissolved.

Let the sauce cool to room temp and you are ready to serve! (Pairs well with: Egg rolls, spring rolls, crab rangoon, tempura battered shrimp, etc…)


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