Spring Rolls

If there is one thing I crave about Chinese food, it would be spring rolls. I love them. Sometimes I try to convince Mike that we need to order Chinese just so I can have spring rolls. I have now discovered that that is no longer necessary as I can now make them whenever I want!

Who knew that the local grocery store carried both spring roll wrappers AND bean sprouts?? Okay, apparently a lot of people knew it but I didn't. I made this discovery while grocery shopping with my Mama, who was not nearly as excited as I was about this. Now, if I had discovered really good Thai-style peanut sauce, she would have felt differently. Alas, that seems to be eluding us. I digress.

Anyway, this turned out to be one of those great moments in culinary trials. You know those days where you say, "Okay, I'm going to make this but I highly doubt it's going to work." And then...it turns out to be more spectacularly delicious than you could even have imagined? This was one of those kind of moments. Added bonus: incredibly easy!

disclaimer: These are probably far from authentic. Nor is this probably the right way to do any of this. But it tastes good. 

Spring Rolls

1 package egg roll wrappers
1 shallot, minced
1 large garlic clove, minced
1/2 cup bean sprouts
1/2 cup shredded carrots
1/2 cup shredded cabbage
1/2 cup mushrooms, sliced and then sliced again (photo below explains what I'm talking about)
about 2 tbsp low sodium soy sauce
a few tbsp olive oil
a little bowl with about 1/4 cup water and a heaping tsp of flour added to it
a few more tbsp olive oil

In a medium saute pan, heat olive oil on medium heat. Add shallots and garlic and saute till slightly golden, about 1 minute. Add mushrooms and cook for another 1-2 minutes, stirring occasionally, until mushrooms are becoming soft. Add bean sprouts, carrots and cabbage and stir again so everything gets along well.

With the lid to your saute pan ready, pour in soy sauce and immediately cover to trap the steam. Keep covered for 1 minute. remove cover and stir  again. Remove from heat and set aside to cool slightly.

Pull out one egg roll wrapper. Lay it diagonally with one cover pointing towards you. Place that little bowl of flour water near you as well.

Add about two tablespoons of filling to the center of the wrapper and spread it out lengthwise.

Lift the corner that is pointing at you, fold it over the filling and lightly stuff the corner under the filling.

Now grab the corner on the left and fold it towards the right side like one side of an envelope, making sure to stuff any escaping filling back in. Also make sure that there isn't a little hole near the bottom fold or there will be filling escape-age later.  Repeat with corner on the right, folding it toward the left, thereby completing the bottom portion on an envelope.

Now, dip a finger in the flour water and swipe it across one side of the flap portion on your envelope. Dip again and swipe across the other side. This will provide a nice seal. Think of it as envelope glue, but tastier. Now take both your hands and grasp the bottom portion of the envelope with filling and roll it towards the flap, all the while making sure to lightly squish all the filling in and creating a roll. Press down the flap to ensure it is sealed and set aside.

success!

 

 

Repeat until there is no more filling left. I usually get about four rolls out the above recipe but it may depend upon how full you make the rolls.

Now to cook them. In a skillet or saute pan, heat a few tbsp of olive oil. (you could probably also use grapeseed oil or other oil with a higher smoke point)  When oil is hot, place your rolls into the oil gently, so as not to splash. Fry about 2 minutes per side or until each side is golden brown (keep an eye on this because they can burn quick). Because this is in a pan and not a deep fryer, the rolls will be slightly rectangular but, oh well.

When all sides are golden brown, remove to a paper towel lined plate. Allow to cool slightly and serve.

Dipping sauce possibilities: There is of course duck sauce, located usually in the ethnic foods aisle of most groceries. Trader Joe's sells a positively delightful Sweet Chili Sauce that compliments this perfectly. Or, if you want to go completely from scratch and make one yourself, try my recipe for sweet chili sauce that I made to compliment homemade chicken nuggets.

Hope you enjoy these.