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  1. Exported from MasterCook

  2. Spring Rolls

  3. Recipe By : Nathalie Dupree, Cooks, TVFN

  4. 24 Preparation Time :

  5. Categories : Dupree Vegetable

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1 tablespoon oil

  8. 1 garlic clove -- chopped

  9. 1 tablespoon fresh ginger root -- chopped

  10. 1 cup cooked chicken or pork -- shredded

  11. 1 cup Napa cabbage -- finely chopped

  12. 1 cup mung bean sprouts -- optional

  13. 1 cup carrots -- grated

  14. 4 green onions -- chopped

  15. 3 tablespoons soy sauce

  16. Salt and pepper

  17. 2 pounds wonton wrappers -- thawed

  18. Peanut or vegetable oil for frying

  19. Dipping sauce -- see recipe

  20. In a large skillet heat oil over medium-high heat. Add garlic and ginger and saute briefly. Add chicken, cabbage, bean sprouts, if using, carrots,

  21. scallions, soy sauce, and salt and pepper to taste. Stir-fry over high heat,

  22. tossing briskly until vegetables are cooked and all liquid has evaporated, 3

  23. to 5 minutes. Cool to room temperature to prevent wrapper from becoming

  24. soggy. In center of each wrapper place 1 tablespoon of filling. Moisten

  25. edges of wrapper with a little water, fold 2 opposite edges in toward

  26. center, and roll wrapper over filling, beginning and ending with unfolded

  27. edges. Moisten flap to seal it and let roll dry.

  28. 1 inch of oil to

  29. 375 degrees. Fry spring rolls

  30. about 2 minutes, until golden brown. Turn them over with tongs and fry

  31. another 2 minutes. Remove rolls from oil with a slotted spoon or tongs and hold vertically to allow oil in creases to drain. Drain on paper towels.

  32. Serve immediately with Dipping Sauce.

  33. 20 to 25 spring rolls - - - - - - - - - - - - - - - - - -

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