Spring Rolls
Spring Roll recipe from Down to Earth Organic and Natural.
Yield
10-12 Spring Rolls
Ingredients
Dipping Sauce:
- 3 Tablespoons soy sauce
- 2 Tablespoons balsamic vinegar
- 1 clove garlic, minced
Spring Rolls
- 1 (8.8-ounce) package or 250 grams mung bean noodles
- 1 Tablespoon soy sauce
- ½ teaspoon corn starch
- 1 teaspoon sesame oil + 1 Tablespoon
- 1 clove garlic, minced
- 1 teaspoon minced fresh ginger
- ¼ cup julienned green onions
- ½ cup bean sprouts, cleaned
- 3 shiitake mushrooms, soaked, cleaned and sliced
- ½ cup shredded carrots
- ½ cup shredded cabbage
- 1 package spring roll wrappers
Instructions
- Combine Dipping Sauce ingredients. Set aside.
- Soak mung noodles in warm water until soft. Drain and cut into small pieces. Set aside.
- Combine soy sauce, corn starch and 1 teaspoon sesame oil in a bowl.
- Heat 1 Tablespoon sesame oil in a large skillet. Stir in garlic, ginger and green onions and sauté until softened and fragrant- 2-3 minutes. Add bean sprouts and fry for 30 seconds. Add sliced mushrooms and carrots and stir-fry 1 minute. Add cabbage and fry for 30 seconds.
- Add soy sauce mixture to vegetable mixture and stir-fry until liquid thickens. Toss in mung noodles and turn off heat.
- Soak spring roll wrappers in water to soften. Place a few spoonfuls of vegetable mixture near the edge of each wrapper. Roll slightly, fold in the outer edges, and continue to roll to the end.
- Deep-fry in oil for 2-3 minutes. Serve with Dipping Sauce and enjoy!