Vegetable Spring Rolls & Dipping Sauce
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
16
ingredients
-
For the Spring rolls
- 1 (10 ounce) bag angel hair cabbage
- 1⁄4 cup yellow onion, chopped
- 1⁄2 cup carrot, shredded
- 1 tablespoon fresh ginger, minced
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 (12 ounce) package spring rolls or (12 ounce) package lumpia skins
-
For Dipping Sauce
- 1 cup water
- 1 garlic clove, minced
- 1 dried red pepper, chopped
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 2 green onions, chopped
- 1⁄2 teaspoon sesame seeds, toasted
directions
- For Rolls: Mix all ingredients in a large bowl. If you let it sit for a few minutes, the salt will cause the cabbage to be easier to roll in the wrappers.
- Assemble the rolls. I prefer to use half a wrapper to make small spring rolls. I use about 1/3 cup mixture for a whole wrapper. Refer to the spring roll wrapper for assembly.
- To cook, deep fry in about 3 inches of oil at 375°F for 3 minutes.
- Drain on paper towels.
- For sauce: Mix all ingredients. Let sit for a few minute to allow flavors age. or use your favorite dipping sauce.
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RECIPE SUBMITTED BY
Fancy Nance
Everett, Washington
A native Washingtonian, I was raised in rural Eastern WA. I met my husband on a blind date and decided to make my home in the Puget Sound area (Western WA) been here 30+ yrs. I work fulltime at a company that makes commercial airplanes. The combination of city and country life has resulted in a diverse menu at our house. Both of our daughters enjoy cooking and are usually on each side of me at the kitchen counter.