Sherry's spring rolls
By
sherry monfils
@smonfils
1
These are great little appetizers, and healthy, except the frying. lol. But I'm sure you can bake them also.
Rating:
★★★★★ 1 vote
Serves:
8
Prep:
20 Min
Cook:
5 Min
Ingredients
- 1/2 c
- light soy sauce
- 1/4 c
- packed light brown sugar
- 1 Tbsp
- ground ginger
- 2 tsp
- garlic powder
- 6 c
- shredded bok choy cabbage
- 2 c
- fresh bean sprouts
- 1 large
- shredded carrot
- 3
- chopped scallions
- 8
- eggroll wrapperss, thawed
- canola oil for frying
How to Make Sherry's spring rolls
- 1In medium bowl, whisk together soy sauce, brown sugar, ginger and garlic powder. Set aside. In lg bowl, combine cabbage, bean sprouts, carrot and scallions.
- 2Pour soy sauce mix over cabbage mix and toss to coat. Let stand 5 mins. Then place mix in colander, press down to drain.
- 3Spoon 1/2 cup mix evenly onto center of each egg roll.Fold up sides and corners, envelope-style, Roll up tightly. Heat 1-1/2" of oil in lg deep saucepan until hot.Add rolls in batches. Fry 2-3 min on each side, or until golden. Drain on paper towels. I serve w/ duck sauce.
About Sherry's spring rolls
Course/Dish: Other Appetizers, Vegetable Appetizers
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
