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Veggie Spring Rolls

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Level: Easy

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Description

Freshly minced ginger compliments the tender vegetables in these crispy spring rolls. They make an elegant starter for a dinner party and freeze exceptionally well. Serve with a sweet chili sauce.

Ingredients

  • 4 cups Sliced Cabbage
  • 1 whole Zucchini, Julienned
  • 1 whole Carrot, Peeled And Cut Into Matchsticks
  • 5 whole Scallions, Dark Ends Removed And Sliced
  • 2 teaspoons Ginger, Freshly Minced
  • 1-½ Tablespoon Cornstarch
  • 1 teaspoon Salt
  • 1-½ teaspoon 5 Spice Seasoning
  • ¼ cups Canola Oil, For Cooking
  • 20 whole Spring Roll Wrappers (6 Inch Diameter)

Preparation

In a large bowl, combine all the ingredients (except for the wrappers and the canola oil, of course!). Mix together well.

On a work surface, set out the spring roll wrappers, the bowl of filling and a small bowl with water.

Prepare a large non-stick skillet with 1/8 inch of canola oil in the bottom and pre-heat on low until ready to cook.

To fill the spring rolls, place a wrapper on your counter in a diamond shape with a corner facing towards you. Place about two tablespoons of the vegetable mixture on the lower third of the wrapper and form it into a line. Fold the bottom corner up and then fold each side in over the center and roll the wrapper tightly upwards. Seal the edges of the wrapper with a bit of water and place the completed rolls seamside down on a plate. Continue the rolling process until all of the filling and wrappers are used.

Increase the temperature of the oil to medium then lightly fry the rolls on each side for 3-4 minutes, rotating the spring rolls so they achieve a golden color on all sides.

Repeat until all the spring rolls are cooked. Drain on paper towels and serve with bibb lettuce or freeze.

If freezing, set out the fried rolls on a baking sheet uncovered in the freezer until hardened (approximately an hour) and then transfer to a Ziplock bag, sealing out excess air.

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