Recipe courtesy of Food Network Kitchen
Yield:
20 spring rolls
Level:
Easy

Ingredients

Directions

In a non stick skillet heat oil over medium high heat. Add ginger and cook to release aroma. Add scallions, grated carrot, bean sprouts and toss to coat. Stir in vinegar, soy sauce and dash of sesame oil and toss to coat. Cook for 5 minutes or until most of the liquid evaporates. Set aside to cool.

Heat 3 inches of vegetable oil in deep pan to 365 degrees or until a cube of bread browns in one minute. Place 1 tablespoon of the mixture on a wonton square. Fold in sides and roll up. Rub a little water along remaining wonton edge and press against roll to seal closed. Repeat procedure to make remaining rolls. Fry 4 rolls at a time in the hot oil until golden brown. Remove rolls to a paper towel to drain. Serve hot with soy sauce

IDEAS YOU'LL LOVE

Lasagna Rolls

Recipe courtesy of Giada De Laurentiis

Stuffed Cabbage Rolls With Tomato Sauce

Recipe courtesy of Food Network Kitchen

Short Rib Lasagna Rolls

Recipe courtesy of Giada De Laurentiis

Spring Green Risotto

Recipe courtesy of Ina Garten

Spring Green Risotto

Recipe courtesy of Ina Garten

Pumpkin Roll

Recipe courtesy of Trisha Yearwood

Spoon Rolls

Recipe courtesy of Trisha Yearwood

Lobster Rolls

Recipe courtesy of Jamie Deen|Bobby Deen

Egg Rolls

Recipe courtesy of Food Network

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking