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Spring Rolls




Source of Recipe


Nob Hill


Recipe Introduction


Prep time: 20 minutes
Cook time: 10 minutes


List of Ingredients




1 tbsp. sesame oil
2 cups shredded cabbage
1 cup shredded carrots
1 cup bean sprouts
1 cup coarsely chopped shiitake mushrooms
1 tbsp. grated fresh ginger
3 green onions, quartered lengthwise and
sliced into 1-inch pieces
1 head baby bok choy, coarsely chopped (green leafy tops only)
1 (8-oz.) can sliced water chestnuts, drained and slivered
2 tbsp. soy sauce
2 tsp. Sriracha Hot Chili Sauce
12 Azumaya Large Square Egg Roll Wrappers (from the Produce Dept.)
Vegetable oil for frying

Recipe



Heat sesame oil over high heat in a large wok or skillet. Add the next eight ingredients and stir-fry until crisp-tender, about 5 minutes. Remove from heat and stir in soy sauce and chili sauce. Place equal amounts of filling diagonally in the center of each wrapper. Brush the edges with water and fold the bottom corner up over the filling. Fold in the sides like an envelope.

Roll up and place flap side down on a tray until ready to cook. Fry in very hot vegetable oil for about 5 minutes or until golden brown, then drain well on paper towels. Serve with additional chili sauce or sweet and sour sauce, if you like.

Makes 12 spring rolls.