Lad's Crispy Spring Rolls Recipe

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Lad's Crispy Spring Rolls

L D

By
@windella

While shopping in an Asian market,I picked up a package of spring roll wrappers to make the egg rolls I usually make. While making them,I noticed the spring rolls wrappers were much thinner than the egg roll wrappers I usually buy at the grocery store. The spring rolls were so crispy,my family and I loved them,so now I buy spring roll wrappers,if you can find them they are preferable.
I like to dip them in sweet chili sauce or plum sauce.


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Ingredients

VEGETABLE SPRING ROLLS

oil
cabbage,shredded
carrots,minced
green onions,minced
mushrooms,thinly sliced
garlic,minced
water chestnuts,chopped
soy sauce
sesame seed oil
black pepper
spring rolls wrappers
oil,preferably peanut or canola

SHRIMP

oil
small shrimp,minced
salt and pepper,to taste
garlic,minced

SHRIMP&PORK

oil
garlic,minced
boneless pork chop,minced
small shrimp,minced
salt and pepper,to taste

CHICKEN

oil
garlic,minced
boneless chicken breast,minced
salt and pepper,to taste

Directions Step-By-Step

1
Heat oil. Add cabbage,carrots,green onions and mushrooms. Saute until cabbage is sightly tender.
Add garlic and water chestnuts. Cook 1 minute.
Combine soy sauce and sesame oil.
Add to vegetables.
2
Shrimp:Heat oil,saute shrimp 1-2 minutes,season with garlic,salt and pepper. Add to vegetable mixture.
Shrimp & Pork: Heat oil,saute pork 1-2 minutes or until pork is not longer pink,add shrimp,garlic salt and pepper,saute 1 minute longer. Add to vegetable mixture.
Chicken: heat oil,saute chicken,garlic,salt and pepper until chicken is done. Add to vegetables.
3
Lay the spring roll wrappers out on a counter, using 1 tablespoon of filling in, wrap according to instructions on the package, making sure they are well sealed.
Heat oil in a wok or deep skillet,slide each spring roll carefully into one at a time. Deep-fry until golden brown, then drain on a rack. Do not stack. Serve hot.