Ingredients

The following ingredients have 20 Servings
  • 3 Tablespoons soy sauce (See Tip 1)
  • 1 Tablespoon Hoisin sauce
  • 1/2 teaspoon Sriracha hot chili sauce (optional - See Tip 2)
  • 1 small head cabbage, shredded (About 1 1/2 pounds) (See Tip 3)
  • 2 large carrots, peeled and shredded (See Tip 3)
  • 4 stalks celery, shredded (See Tip 3)
  • 1 large onion (9 to 10 ounces), peeled and shredded (See Tip 3)
  • 1 Tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 2 cups fresh bean sprouts
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground ginger
  • 1 package spring roll wrappers (See Tip 4)
  • Peanut oil (See Tip 5)

Instruction

  • Combine soy sauce, Hoisin sauce, and Sriracha sauce in a small bowl; set aside.
  • Heat 1 Tablespoon vegetable oil over medium high heat in Wok or large skillet. Add the cabbage, carrots, celery, onion, grated ginger, and garlic; cook until the cabbage is transparent, about 20 minutes.
  • Add bean sprouts; cook for 2 minutes.
  • Add the soy sauce mixture; stir to combine. Season to taste with salt, pepper, and ground ginger. Cook 2 additional minutes.
  • Place in colander; drain, pressing excess liquid from filing with the back of a large spoon.
  • To assemble: Place a spring roll wrapper on flat surface with point toward you. Place 2 Tablespoons of the filling in bottom third of the wrapper. Fold the bottom point toward the center; then fold the left and right point toward the center, like an envelope. Roll towards the top point. Seal the edge with water. Repeat with remaining spring roll wrappers and filling. Cover unused spring roll wrappers and completed spring rolls with damp paper towel to ensure that they do not dry out.
  • To Cook: Place 2 inches of vegetable oil in a Wok or large skillet. Heat over medium high heat to 375°F. Add 4 spring rolls at a time to the hot oil; cook, turning occasionally until golden brown on all sides, about 5 minutes. Drain on paper towels and serve. Yield: 20 spring rolls. (See Tip 6)