Spicy Spring Rolls

12 rolls
  • 3 tablespoons chopped ginger
  • 2 tablespoons chopped garlic
  • 3 tablespoons chopped green onion
  • 1 tablespoon hot bean paste or red chili paste
  • 1 tablespoon vegetable oil
  • 1 cup fresh bean sprouts
  • 1 cup grated carrot
  • 1 cup finely sliced savoy cabbage
  • 1 red pepper, julienned
  • 5 shiitake mushrooms, julienned
  • 3 tablespoons mirin (Japanese rice wine)
  • 1 tablespoon hoisin sauce
  • 1/4 cup soy sauce
  • 12 spring roll wrappers
  • 1 cup peeled, grated cucumber
  • 3 tablespoons chopped cilantro
  • Oil, for frying
  • In a very hot wok, briefly saute the ginger, garlic, green onion and chili paste in the oil. Add the bean sprouts, carrots, savoy cabbage, red pepper and mushrooms and cook at high heat until the vegetables begin to soften. Add the mirin, hoisin sauce and soy sauce. Remove from heat and let cool in a bowl at room temperature. Place the spring roll wrappers under a damp cloth to keep them moist. Place wrappers one at a time on a hard surface with one corner pointing towards you. Spoon cooled ingredients into the center. Add a tablespoon of grated cucumber and a sprinkle of cilantro.

  • Fold the side corners into the center. Fold the bottom into the center, making sure the three corners are touching each other. To finish, roll the wrapper away from you and up over the final corner. Store rolls under a damp cloth until ready to fry. Heat enough oil to cover the rolls, and fry seam side down until golden brown. Drain on paper towels and serve with your favorite dipping sauce.

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