Looking for a healthy snack or just something to enjoy in life? Let's make spring rolls that will fulfill one of those probably fine!
Course Main Course, Meal, Snack
Cuisine Chinese, Sugar free recipe
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Ingredients
1tablespoonSesame oil
4tablespoonsGreen onion
6cupsCabbageshredded
2cupCarrotsshredded
1cupMushroomsliced
1teaspoonSalt
1tablespoonSoy sauce
1pieceGingerpeeled, grated
2½cupsChickenground pork (thinly sliced or ground, optional)
20Spring roll wrappers
Instructions
Spring rolls
Thaw the spring rolls then peel off a couple of sheets in advance. Spring roll sheets are stuck together snugly and it takes a bit of time and practice to separate them.
Filling
Beginner
Mix the ingredients. Yes, we can mix the raw meat in there as we're going to fry the whole thing.
Advanced
In a skillet, heat oil to high. Add the green onion then sauté until glassy / translucent look, for about 3 – 5 minutes.
Add cabbage, carrots, mushroom, salt, soy sauce, ginger. Sauté until the cabbage reduced in size, for about 5 – 10 minutes.
Add optional meat. We can use raw or already prepared meat like rotisserie chicken or leftover meat.
Assembly
Place a sheet on the working surface with one of the corners facing in our direction. Depending on the size of spring roll sheet, we place filling on the bottom corner.
Roll up the bottom corner with the filling inside to the middle of the sheet.
Fold the right and left corners to the middle.
Roll the sheet up until the end.
Frying
Heat oil to medium-high and place the spring rolls in there.
Take them out when golden brown in about 10 - 15 minutes.
Baking
Brush the spring rolls with oil. It's an important step, otherwise the rolls just dry out white and pale.
Place them in a preheated, 390°F / 200°C oven until golden brown, 30 - 40 minutes.