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Vegetable Spring Rolls Recipe

Ingredients:

  • 3 cloves garlic, minced
  • 1 thumb-size piece galangal OR ginger, grated
  • 2 green onions, sliced into matchstick pieces
  • 1 red chili, minced, OR 1/2 to 1 tsp. cayenne pepper (omit if you prefer very mild spring rolls)
  • 1/2 cup shredded or finely chopped cabbage
  • 4-6 shiitake mushrooms, cut into matchstick pieces
  • 1/2 cup medium to firm tofu, sliced into matchstick pieces (If non-vegetarian: add 1/2 cup cooked baby shrimp)
  • Approx. 2 cups bean sprouts
  • 1/2 cup fresh coriander, roughly chopped
  • 1/2 cup fresh basil, roughly chopped
  • 2 tsp. oil, plus more for deep-frying
  • 1 pkg. Rice papers
  • 2 tsp. regular soy sauce
  • 2 tsp. fish sauce OR vegetarian stir-fry sauce
  • 2 tsp. limejuice
  • 1/4 tsp. Sugar



Directions:

Place 2 tsp. Or large frying pan over medium high heat oil into the wok. Garlic (or ginger) galangal, shallots, and add pepper. Stir fragrant (about 1 minute) until fry. Stir frying tips: wok add a little water / pan becomes dry when too much oil instead.

Cabbage, mushrooms, and tofu (or shrimp) add. As you stir fry, add sauce. Stir-fry 1-2 minutes, until vegetables are soft. Remove from heat and add bean sprouts, tossing the mixture in. Do a test salt to taste, add 1 tsp. More fish or soy sauce if not salty enough.

Roll a clean place, a spring roll wrapper on work surface to assemble. Place a heaping teaspoon. Cover the filling (if using large wrappers, you'll need more) of. Tip: You close the end nearest the spring roll wrapper with the filling length is shattered. Filling drier the better - Also not included in your / (pan left at the bottom of the wok over a slotted spoon for liquid works well try. Now some fresh basil and sprinkle coriander over the filling.

Left and right sides of wrapper over filling times as long as you tuck the wide end up too close. Roll to the other end. Secure It dipping your toes in the water and wet end, "Paste" roll on.
Fry spring rolls, place some olive oil (about 1 inch deep), a wok or deep-sided pan over medium high heat. When the bubbles rise, or oil in the bottom of the pan begins to form when the lines are like snakes, the oil is hot enough. This test, oil dip a corner of a spring roll. If it starts to sizzle and cook, oil is ready. If not for a minute, wait another 30 seconds and try again.

Using tongs, place the oil in the spring rolls, they fry about 1 minute on each side to allow for. Spring rolls are done when they turn light to medium golden brown. Place on paper towels (or a clean dish towel) over the drain while you fry the rest. Serve the spring, while still Thai sweet chili sauce, or your own hot roll with dipping sauce.




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