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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.
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.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!