Spring Rolls (Les Sofias' Style)
As a girl who grew up with an Asian background, I don't remember growing up not seeing spring rolls on my table (I don't mean to stereotype). A crispy wrap with tender vegetables inside, what's there not to love? Well, we'll give you our recipe on a scrumptious, savory and rather easy to make SPRING ROLLS! |
| Photo courtesy of: www.soupbelly.com |
Ingredients
- A spring roll wrap (quite obviously)
- Carrots
- Bean sprouts
- Cabbage
- Actually, any vegetable that you think would go well with spring rolls
- Soy sauce
- Oil (more preferably canola)
- Why not try it out with brocolli?
What do you do now?
- Take the spring roll wrappers to thaw and soften.
- While that's happening, start stir-frying the vegetables you chose to put in your spring roll with a little bit of oil and soy sauce. Don't overdo the soy sauce, because no one wants a soggy spring roll, now do you?
- When the vegetables are done stir-frying, let the water at the bottom of the pan strain off. Make sure that the vegetables go in the wrapper as dry and cold (not fridge cold) as possible, or the roll will have its insides out when it's going to be fried! (Tip: So that the stir-fried veggies dry up faster, why not try putting them on a strainer?)
- Once the vegetables have had as much water removed and the wrappers are soft, start wrapping!
- Get a guilty amount (I mean, quite a lot) of oil onto a frying pan or pot. If you have a wok, then that's better. Make sure that the oil is very hot. Once it's really hot, carefully place some pre-cooked spring rolls into the oil, let it fry until the coating is golden-brown, then place it on some paper towels on a plate to remove as much of the excess oil possible.
- Let it cool a few minutes if you'd like because I don't think you'll enjoy having your tongue burned.
- What's next? Eat up!
Tips and suggestions:
- If you'd like a 'hipster'-ish, not mainstream kind of spring roll, why not put brocolli? It actually tastes good in my opinion!
- I don't like cutting carrots into thin slices, but they taste better that way, to be honest. One easy suggestion for 'cutting' thin slices of carrot is: Cut the carrot into 4 sections lengthwise, but just about 4/5 of the carrot. Afterwards, use a potato peeler and start 'slicing' (who knew potato peelers would be so useful?)
- Why not try adding some vegetables or spices that you think will taste good, make it as crazily tasty as you want!
