Custom Search

Vegetable Spring rolls

Filed under: by: Laxmisri

Vegetable Spring rolls


* Canola oil for frying
* 2 cups shredded leeks
* 3 cups clean and dry bean sprouts
* 1 T. minced fresh ginger
* 1 T. minced fresh garlic
* 1 1/2 cups shredded carrots
* 3/4 pound Napa cabbage, shredded
* 4 T. soy sauce
* 2 tsp. cornstarch
* 1 tsp. sesame oil
* 2 T. rice wine or sherry
* 16 spring roll or lumpia wrappers
* egg yolk, 1 tsp. water, 1 tsp. flour mixture to seal rolls


Heat a wok or frying pan until a bead of water evaporates immediately on contact. Add 1 T. oil, and sauté leeks. Add bean sprouts, and fry 30 seconds. Transfer this mixture to a colander to drain. Reheat pan, add more oil, and sauté ginger and garlic, 10 seconds. Add chopped mushrooms and carrots. Stir-fry 1 minute. Add cabbage, and fry 30 seconds. Add soy (mixed with cornstarch and sesame oil) and rice wine. Stir constantly until slightly thick (30 seconds). Cool mixture on cookie sheet. Combine with beansprout mixture.

Fill the wrappers as for blintzes or grape leaves,that is,place a few spoons of the filling near but not at the shorter edge of the wrapper. Roll slightly, fold in the outer edges, and continue to roll to the end. Seal with a mixture of egg yolk, water and flour. Deep fry in canola oil until golden brown.


On November 28, 2008 at 7:19 AM , swathi said...

Laxmi, Vegetable spring rolls are looking yummy,feel like eating the picture....

Your Ad Here