Veggies Spring Rolls


1 small  onion, finely diced
1 big white mushroom 
1 clove of garlic
1 tsp fresh grated ginger

Cook until tender

1 1/2 cup thinly sliced napa cabbage
1 big carrot grated
1 tsp fresh finely sliced lemongrass
Cook for a couple of minutes, until all blend nicely and the sharp edges of the cabbage and carrot disappear 

salt and ground multicolor pepper

2 tablespoons peanut oil to saute and cook the spring rolls

1 tablespoon tamari or soy sauce 
1 tablespoon unseasoned rice vinegar
1 tablespoon toasted sesame oil  ---------->optional

Let the filling cold down a bit and start rolling

1 package Spring Home Spring Roll Pastry also available at Korean or Chinese supermarket

Roll with one foil first and then cover with two more to secure the rolls

Cook for 3 to 4 minutes until golden and crispy


1 comment:

herbaldady said...

Nice recipe you share with us. I like veggies spring rolls but should I avoid sauces to make it, plz reply with your suggestion and any option.