Freshly minced ginger compliments the tender vegetables in these crispy spring rolls. They make an elegant starter for a dinner party and freeze exceptionally well. Serve with a sweet chili sauce.
cooking with friends kitchen
4 cups sliced cabbage
1 zucchini, julienned
1 large carrot cut in matchsticks
5 scallions, dark greens removed and chopped
2 teaspoons freshly grated ginger
1 ½ tablespoons corn starch
1 teaspoon salt
Pepper to taste
1 ½ teaspoons of five spice seasoning
20 Spring Roll Wrappers (found at Asian markets)
Canola oil for cooking
In a large bowl, combine all the ingredients (except for the wrappers of course!). Mix together well.
On a work surface, set out the spring roll wrappers, filling and small bowl with water.
Prepare a large non-stick skillet with 1/8 inch of canola oil and pre-heat on low until ready to cook.
To fill the spring rolls, place a wrapper on your counter in a diamond shape with a corner facing down. Place about two tablespoons of the vegetable mixture on the lower third of the wrapper and form into a line. Fold the bottom corner up and each side in and roll the wrapper tightly upwards. Seal with a bit of water and place seamside down in a large skillet. Lightly fry on each side for 3-4 minutes, rotating the spring rolls so they achieve a golden color on all sides.
Repeat until all the spring rolls are cooked. Drain on paper towels and serve with bibb lettuce or freeze.
If freezing, set out on a baking sheet uncovered in the freezer until hardened (approximately an hour) and then transfer to a zip loc bag, sealing out excess air.