I was having take out dinner with a few friends, where I of course brought my own food. They had some kind of Asian cuisine, which made me crave spring rolls. So, I figured out how to make delicious spring rolls.
Gluten-Free Spring Rolls
Serving Size: 12 Spring Rolls
Ingredients for Spring Rolls:
– 1 package of rice wrappers
any vegetables on hands:
– 1 carrot, julienned
– 1 zucchini, julienned
– 1 squash, julienned
– 1 package of mushrooms, thinly sliced
– 1/2 cabbage, shredded (I used purple)
– 1/2 – 1 onion, thinly sliced
– oil for frying (peanut, canola, safflower, soy)
Supplies for Spring Rolls:
– shallow pan (for wetting wrappers)
– saute pan
– deep pot for frying (so to avoid splatter)
1. Chop all of the vegetables.
2. Over medium-high heat, saute the onions first for about a minute, then add in the rest of the vegetables and cook until tender, 5-7 minutes.
3. In another shallow pan, fill about an inch full of room temperature water. One at a time, place the rice wrapper in the water (following directions on package) for about 30 seconds or so, until it softens.
4. After each wrapper is soft, place it on a clean surface (like a cutting board), and fill the center with about 1/4 cup of vegetable mixture. Be careful, because the wrapper are a bit sticky and can tear. However, it’s pretty easy to roll over the tear because the wrapper will stick to itself.
5. Fold each wrapper by folding over one long side first, then folding in both the shorter sides, then rolling it to wrap the rest of the longer side.
6. With a couple of wrappers left to fill, add about 1/2 in of oil your tall frying pot and heat over medium-high to high heat. You should see it begins to smoke, which tells you it’s ready. I chose not to put more oil in for a super deep fry. I never want to end up with too much!
7. Depending on how wide your pot is, ONLY put 1-2 rolls in at a time. They will stick to each other and fall apart. I started with 1 at a time. I fried it for about 2 minutes, rolling it about every 30 seconds so the other sides could brown.
8. Remove from frying pot and place on a baking sheet covered in brown paper bags for oil absorption and cooling.
9. When all are cooked, serve with dipping sauces. (Recipes below).
Recipes for Sauces
These sauces are taken verbatim from cooks.com and will also provide the links below.
Ingredients for Duck Sauce:
Serving Size: about 1.5 pints (it filled up 1 1/2 small jam jars)
1 c. plum preserves (I had made my own from the summer!!)
1/2 c. apricot preserves
2 tbsp. honey (I like to use local honey)
2/3 c. cider vinegar (I used braggs apple cider vinegar)
1 clove garlic, minced
Mix ingredients in a saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring constantly. Store in sterilized jar in refrigerated.
Ingredients for Sweet and Sour Sauce:
Serving Size: 1/2 pint (it filled 1/2 a small jam jar)
3 tbsp. vinegar (I used white vinegar)
1/2 c. orange juice
1/2 c. brown sugar
1 tbsp. cornstarch mixed in 1 tbsp. water
Combine all ingredients in small saucepan. Bring to a boil while stirring constantly. Turn down and simmer 5 minutes or until thick. Add a dash of red food coloring for color (optional). Cool and serve. May want to double the recipe.