Asian spring rolls is very popular wherever Asian restaurant you go to. Try and make your own spring rolls and indulge using this special recipe. It is very easy, cheap and delicious!
ASIAN SPRING ROLLS
Option: Fry or bake
Ingredients
1 small head cabbage, shredded
2 medium carrots, peeled and shredded
3 medium green onions, chopped small
1/2 c. mushrooms, chopped small
1 medium onion, chopped small
3 cloves garlic, peeled, minced
1 c. Fried or baked tofu, chopped small
1 TB Nutritional Yeast
2 tsp Mushroom Seasoning
1 tsp. salt
1 tsp. Sesame Oil
INSTRUCTIONS
Prepare the vegetables:
Wash and peel the outer part cabbage then shred, peel the carrots and shred, mince the garlic, clean and chop the green onions and mushrooms.
In a very large wok or skillet, heat the vegetable oil over medium heat and sauté the green onion and garlic. Add the mushrooms and continue to saute. Add the carrots, then add the cabbage and add all the seasonings and sesame oil. Stir and continue to cook until the cabbage reduced in volume. Increase the heat if necessary but do not over cook.
Fill and roll the egg rolls
Place one wrapper at a time on a clean surface and place about 1/4 cup of the cabbage mixture in the center, close to one of the corners on the square. Roll the corner up and over the filling, fold each side in, and then roll the rest of the way up. Keep a small bowl of water to use as “glue” to hold the corners of the egg roll wrapper.
Baking
Preheat the oven to 425 degrees. Prepare a baking sheet using parchment paper. Place the egg rolls on the baking sheet and coat with non-stick spray. Roll them over and coat the other side (Brush the egg roll with oil if you don't prefer to use the spray) . Bake in the fully preheated oven for about 20 minutes or until golden brown and crispy on both sides.
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