sherry's spring rolls

Name: Sherry's spring rolls
Prep time: 20 min
Cook time: 5 min
Yield: 8
Cuisine: Asian
Ingredients: 1/2 cup(s) light soy sauce; 1/4 cup(s) packed light brown sugar; 1 tablespoon(s) ground ginger; 2 teaspoon(s) garlic powder; 6 cup(s) shredded bok choy cabbage; 2 cup(s) fresh bean sprouts; 1 large shredded carrot; 3 - chopped scallions; 8 - eggroll wrapperss, thawed; - canola oil for frying

(1 RATING)

65 Pinches

sherry monfils

worcester, MA

Updated on Sep 4, 2012

These are great little appetizers, and healthy, except the frying. lol. But I'm sure you can bake them also.

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prep time 20 Min

cook time 5 Min

method ---

yield 8 serving(s)

Ingredients

1/2 cup light soy sauce
1/4 cup packed light brown sugar
1 tablespoon ground ginger
2 teaspoons garlic powder
6 cups shredded bok choy cabbage
2 cups 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

Step 1

In medium bowl, whisk together soy sauce, brown sugar, ginger and garlic powder. Set aside. In lg bowl, combine cabbage, bean sprouts, carrot and scallions.

Step 2

Pour soy sauce mix over cabbage mix and toss to coat. Let stand 5 mins. Then place mix in colander, press down to drain.
Step 3

Spoon 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.
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