Spring Rolls

20 spring rolls
  • 1 tablespoon vegetable oil
  • 1 tablespoon ginger
  • 2 scallions, trimmed and thinly sliced
  • 1 carrot, peeled and grated
  • 1 cup bean sprouts
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon soy sauce
  • Dash sesame oil
  • 20 small square wonton wrappers
  • Vegetable oil
  • Soy sauce for dipping
  • 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

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