Spring Rolls

Spring Rolls
1 package of spring roll wrappers1 pound ground turkey, ground pork, or ground beef

1 teaspoon salt

1 tablespoon sesame oil

2 tsp cornstarch

2 tablespoon vegetable or canola oil in pan to cook meat mixture

1/2 green cabbage, napa cabbage, or red cabbage finely sliced, yields approximately 9 cups1 large carrot, shredded or grated

1 scallion or spring onion, finely chopped

1 tablespoon soy sauce

1/4 cup water

Combine your ground meat, salt, sesame oil, and cornstarch in a bowl and set aside to prepare your vegetables.

Slice and shred your cabbage, carrot, and scallion.

Add oil to a large non-stick pan, and cook your meat mixture over medium high heat, breaking up the lumps until the meat becomes opaque in color.

Add your veggies, soy sauce and water. Stir and cover. Simmer on medium heat until cabbage is tender.

Remove from heat, spread out to cool in a shallow cake pan. Elevate one side of pan to drain liquid.

To wrap your spring rolls, separate a sheet carefully and follow the instructions below:

  • Lay one sheet down, point at the top, so you are looking at a diamond shape.
  • Deposit approximately 2 tablespoons of filling just below the center of the diamond.
  • Grasp the bottom point, pulling it up and over your filling, and tucking under.
  • Grasp the left point, pull it over, to the middle and flattening it down. Roll the filling-lump up just slightly.
  • Grasp the right point, pull it over to the middle.
  • Roll the filling-lump up, all the way.

Keep the wraps under a damp cloth to prevent drying out. Be sure to roll tightly and neatly. Filling should be dry and not sopping wet or you will have soggy spring rolls that fall apart when frying.

Fry spring rolls in about an inch of canola oil on medium heat. Remove when golden, and drain on paper towel line platter. Makes approximately 50 spring rolls. Enjoy with Soy-Ginger Dipping Sauce.

Soy Ginger Dipping Sauce

Combine 1/3 cup soy sauce, 2 1/2 tablespoons rice wine vinegar, 1/8 teaspoon sugar, 1 to 3 teaspoons chile oil, 1 tablespoon finely shredded fresh ginger, & 2 teaspoons finely minced garlic. Mix well and serve.

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About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She contributes recipes via homeharv.wordpress.com, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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