Garden Spring Rolls
Beautifully blistered and crunchy on the outside with a steaming, savory vegetable filling. The ultimate balance of textures that makes you reach for just one more.
35 min
Easy
Asiática / Fusión
4 servings
The story behind
I first made these rolls for an improvised backyard picnic with my cousins on a breezy Sunday afternoon. We wanted something we could easily eat with our hands while catching up, but we wanted to skip the usual store-bought chips. It reminded me of some incredible spring rolls I had during a road trip to Mexicali, where Chinese-Mexican fusion food is a massive staple. I decided to recreate them using paper-thin wrappers and a quick flash-fry. They completely vanished from the platter in less than five minutes. They are absolutely perfect for a laid-back late afternoon snack. Serve them tucked into crisp lettuce leaves alongside a cup of iced oolong tea or a zesty ginger lemonade. I promise you, they are a total crowd-pleaser.
Instructions
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1Heat a tablespoon of oil in a large skillet or wok over medium-high heat and sauté the shredded cabbage, carrots, and mushrooms with the grated ginger for about 5 minutes until just tender but still colorful.
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2Stir in the soy sauce, garlic powder, and a tiny pinch of salt, mix thoroughly, then remove from heat and let the filling cool down completely so it doesn't tear the wrappers.
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3Lay a spring roll sheet on a clean surface, place a generous spoonful of the veggie mixture near one corner, fold the side corners inward tightly, and roll towards the opposite end, sealing the tip with a small dab of water.
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4Heat the remaining vegetable oil in a deep pan or small pot over medium heat until it's nice and hot.
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5Fry the rolls in small batches for about 3 to 4 minutes until they turn an amazing light golden color and get incredibly crunchy, then drain on paper towels and serve warm.
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