Fresh Spring Rolls
These rolls are fun to make and serve with your favorite sauce (we recommend a peanut sauce!). The filling is mixed together in a skillet to bring out all of the flavors and make for a fresh and deliciously vegetarian side.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 6 1x
- Category: Appetizers
- 2 teaspoons sesame oil
- 1 tablespoon finely chopped ginger
- 1 tablespoon finely chopped garlic
- 4 scallions, white and green parts separated and finely chopped
- 1 large carrot, peeled and julienned
- 1 red bell pepper, julienned
- 2 cups finely shredded napa cabbage
- 1/4 cup chopped fresh Thai basil or cilantro
- 2 teaspoons light brown sugar
- 2 teaspoons soy sauce
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 6 spring roll wrappers
- In a large skillet or wok, heat the oil over medium heat. Add the ginger and garlic and cook for 30 seconds. Add the scallion whites and cook for 30 seconds. Add the carrot, red bell pepper, cabbage, Thai basil, and sugar. Cook for 1 minute. Add the soy sauce, salt, and pepper and cook for 2 minutes. Mix in the scallion greens and remove the skillet from the heat. Transfer to a colander over a bowl, drain the liquid, and let the mixture cool.
- Submerge a spring roll wrapper in water for 15 seconds. Place on a tea towel, then set on a work surface. Place about one-sixth of the filling near the bottom edge of the wrapper, and then fold the
bottom of the wrapper up over the filling. Tuck in the right and left sides and continue to roll the wrapper to the top edge. Press gently to seal. Repeat with the remaining rolls and filling. Serve.