SPICY SPRING ROLLS
Steps:
- 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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Simpson Nicolas
[email protected]I've never made spring rolls before, but this recipe made it so easy. I'm definitely going to be making them again.
Mapula Beauty
[email protected]These spring rolls are a great way to get your kids to eat their vegetables. They're so delicious, they won't even notice they're eating healthy.
Gail Laverty
[email protected]I love how versatile this recipe is. You can really use any vegetables you like. I've even made them with fruit before.
Reneilwe Gouwe
[email protected]These spring rolls are the perfect appetizer. They're light and refreshing, and they're packed with flavor.
Don Manusina
[email protected]I'm not sure what I did wrong, but my spring rolls turned out soggy. I think I might have overcooked them.
Sameshwor Tharu
[email protected]These spring rolls are so easy to make and they're always a crowd-pleaser. I love that I can customize the filling to my liking.
Njabs Phoks
[email protected]The spring rolls were a little bland for my taste. I think I'll add some extra spices next time.
Ar Rana
[email protected]I've made these spring rolls several times now, and they're always a hit. They're perfect for a party or a potluck.
Maxamed cabdiqani Xassan nuur
[email protected]These spring rolls are a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge, and this recipe is a great way to use them up.
Mss LIKHON
[email protected]I'm not a huge fan of spicy food, but these spring rolls were still really good. The filling was flavorful and the wrappers were crispy.
Seliman Lwar
[email protected]The dipping sauce is a must! It really complements the flavors of the spring rolls.
Mujammil Islam
[email protected]I made these spring rolls in an air fryer and they turned out perfectly crispy. I highly recommend this method.
Ch Usama Rehan
[email protected]The spring rolls were a little too spicy for me, but my husband loved them. Next time, I'll use less chili sauce.
Brendon Meyer
[email protected]This recipe is really easy to follow, even for a beginner. I'm so glad I tried it.
Bonnie Potter
[email protected]I added some extra veggies to the filling, like carrots and bell peppers. They turned out great!
Go Gal
[email protected]These spring rolls were a hit! The filling was flavorful and the wrappers were crispy. I would definitely make them again.