Hi, I’m Penelope, visiting over from my NYC mom blog and I’m happy to guest post for my friend Jessi while she is away. Here is one of my favorite recipes!
- 3 cloves garlic, minced
- 1/2 tsp grated ginger
- 2 small green onions, sliced into matchstick pieces
- 1/2 cup shredded cabbage
- 6 shiitake mushrooms, cut into matchstick pieces
- 1/2 cup firm tofu, sliced into matchstick pieces
- 2 cups bean sprouts
- 1/2 cup coriander, roughly chopped
- 1/2 cup basil, roughly chopped
- 2 Tbsp. oil (and more on the side for deep-frying)
- 1 pkg. spring roll wrappers thawed
- Place 2 tablespoons of oil in a large frying pan over medium heat. Add the garlic, ginger, and onions. Stir-fry for about one minute.
- Add the cabbage, shiitake mushrooms, and tofu to the pan and continue to stir. Add the sauce and continue to stir fry for about 2 minutes.
- Remove from heat and toss in bean sprouts.
- Place a spring roll wrapper on counter and use a slotted spoot to add one heaping tablespoon of filling into wrapper (try to let liquid from filling drain into pan).
- Sprinkle coriander and basil over filling.
- Fold the right and left sides of wrapper over filling, then fold up the bottom side over both. Roll to the other end. Secure the roll by wetting the dough with some water to make it sticky, and lightly press it closed.
- Add oil (enough to make one inch deep) into deep-sided frying pan and heat over medium to high heat. When bubbles start to form, oil is ready.
- Using tongs, place spring rolls in oil for one minute on each side. Spring rolls are done when they turn light to medium golden-brown.
- Set fried spring rolls aside on a paper towel to drain until all are completed.
To assemble rolls:
Frying Spring Rolls:
Serve spring rolls while hot with dipping sauce of choice and enjoy- great as an appetizer or for a party!
Penelope is a NYC mom blogger and happy mama to one beautiful bunchkin. She loves to write about beauty, relationships, and takes her eReader everywhere she goes.