Spring Rolls

Category: appetizers
Spring Rolls
Spring Rolls
(Makes about 15)
1/2 head green cabbage, finely shredded
1 cup shredded carrot
1 small bunch green onions finely diced
½ cup red onion, sliced thinly, then diced
3 tblsp ginger juice
2 tblsp teriyaki
15 spring roll wrappers

NOTES: There is a product called sweet pickled ginger. It is the juice from this that is used. To make sweet ginger juice from ginger, one must mince a finger size piece of the root, (which was peeled), always slice thin discs from across the grain, then with the bottom of a clean heavy pan (or side of knife) 'smack' the discs, one at a time, which should separate them. Place ginger with a 1 + 1/2 cups water and a 1/4 cup of sugar. Bring to a boil and then lower heat to a simmer for 10 minutes. Taste. If it is too gingery add a bit more sugar. Strain and discard ginger saving the juice.

Mix, cabbage, carrots, green and red onions together.

Mix in the ginger juice and saute rather quickly, on high heat (dry pan, with no oil). (only about 45 seconds!) Now mix in teriyaki quickly and thoroughly, then drain juice.

Squeeze any excess juice from the mixture. Place 3 tblsp of mix onto a corner of the wrapper, and as you roll towards the opposite corner, you spread the mixture evenly, about 2 inches before wrapper ends, fold the sides in towards the middle and finish the roll. (you seal the edges up with a smoothed drop of water on the edges).

In 375 degree oil, deep fry the rolls a few at a time, until golden. (between 1-2 minutes)

Serve with a side of teriyaki sauce or sweet n' sour sauce or use your imagination like my Watermelon Pear Dipping Sauce!

 

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