• 

• 

I still need to practice wrapping egg rolls because although these egg rolls are scrumptious and easy to make, the appearance of the rolls still needs improvement. 

If you get ambitious and would want to get your hands on making egg rolls, try this recipe.  It is very delicious. These are good and better than egg rolls from some Chinese food to go.

These spring rolls can also be served fresh without frying.  I like the crunchy wrapper that’s why I fried them.

Get Spring Roll wrappers instead of Egg Roll wrappers.  Egg roll wrappers are thick and they need to be fried.

In a small bowl, combine:

• ½ cup light soy sauce
• 2 TBS sugar
• 1 tsp. Kikkoman Aji Mirin sweet cooking rice wine
• 1 tsp. grated ginger root or 1/2 tsp. ginger powder
• 1 tsp. garlic powder

In a large bowl, combine:

• 1 medium size Chinese cabbage, shredded
• 4 cups shredded cabbage (or a package of shredded cabbage for coleslaw)
• 2 carrots shredded or a small bag of carrot sticks
• 1 bunch green onions, chopped or ¼ cup yellow onion, sliced thin
• 2 cups fresh bean sprouts (if available)
• 1 sprig of cilantro per roll if serving fresh (if desired)

Pour the soy sauce mixture over the vegetable mixture and toss to coat well.  Let stand for about 10 minutes or so.  Meanwhile, prepare the spring roll wrappers by separating individually. 

Drain the cabbage mixture in a colander and press or squeeze to drain well.  Place a heaping tablespoonful of the vegetable mixture at about one third of the wrapper at one corner closest to you and fold this corner over and then the sides and roll tightly.  Wet the end corner to seal. 

If you opted to fry them, heat about 1 ½ inch deep of oil in a deep skillet or a medium size sauce pan until hot, about 325°F to 350°F and maintain on medium-high heat.  Fry the rolls in batches so you can turn them over.  Fry about 2 minutes per side or until golden brown.  Drain on thick paper towels. 

It is much easier to regulate the heat if you have an electric deep fryer.

This is good with store-bought or homemade sweet and sour sauce and/or Sriracha sauce or duck sauce.  Plum sauce is also good.  Chinese hot mustard is my husband’s preference.