Spring Rolls
Description
Great for potlucks and office parties this appetizer will compliment most meals and become your go to side dish.
Starting off with a steamer to create a soft and savoury filling it's off to the frying pan to ready the onions and mushrooms to add a variety of textures. Once all mixed the filling will be added to softened rice paper and folded tight to keep its contents contained. After a quick set in the refrigerator a light fry will give the rolls that desirable crispy shell.
Ingredients
- 12 ounce rice paper sheets
- 3 carrots cut into matchsticks
- 2 tablespoons vegetable oil
- 1 tablespoon hoisin sauce
- 1 cup chopped broccoli
- 1 diced onion
- 1 cup chopped mushrooms
- 1 cup torn spinach
- 1/3 head cabbage chopped
Directions
- Fill a sauce pan with water and add a steamer insert bringing it to a boil.
- Add and cover cabbage, carrot, and broccoli steaming for 3 minutes.
- Heat oil in a pan over medium heat.
- Add onion to the pan and cook for 3 minutes.
- Add mushrooms to the pan and cook for 5 minutes.
- Add steamed vegetables to the pan, spinach and hoisin sause cooking for 1 minute.
- Fill a bowl the size of a rice paper sheet halfway with water soaking 1 sheet at a time until soft.
- Place the rice paper on a flat surface adding 2 spoons of filling to the middle of the sheet.
- Roll the bottom of the sheet up halfway, fold the sides in and roll the rest up tight.
- Place on a plate and leave to set in the refrigerator with 5 minutes on each side until dry.
- Heat oil in a pan over medium heat.
- Fry rolls on each side turning periodically for 5 minutes.