Sunday, March 24, 2013

Thai Veggie Spring Rolls

2 tbsp. olive oil
1 large garlic clove minced
4-6 baby carrots thinly sliced
2 green onions thinly sliced
1 pkg. of coleslaw (no sauce, just the cabbage and carrots)
1.5 tsps. of ground ginger
1 small red pepper thinly sliced
1 pkg. of bean sprouts
2 tbsps. soy sauce
1pkg. of wonton or egg roll wrappers
Peanut Oil
Candy Thermometer

Step 1: Put the oil in a large pan with thermometer on the side, set burner to medium-high.
Step 2: Heat up olive oil in a large skillet or sauté pan on low-medium heat. Then add carrots, green onions, garlic. Gently stir for 3-5 minutes making sure not to burn. 
Step 3: Add the sprouts, package of coleslaw, red pepper, ginger, soy sauce and sauté together for 8 minutes until flavors have combined. 
Step 4: Fill wontons or egg roll wrappers with a small amount of spring roll filling.  Wet the edge of the wrappers in order to insure sealing.  Set to the side (they can even be refrigerated until later that day for cooking.
Step 5: Once the peanut oil has heated up to 400-450 degrees, then depending on the size of your pan you can put anywhere from 2-4 rolls in at a time. They should cook for about 30-60 on each side, once golden brown remove and let rest on paper towels to remove excess oil. 
Step 6: I like to use a Thai sweet chili sauce that can be found in your grocery store to dip the rolls in.  You can use what you prefer, enjoy!
Helpful Hint: The oil can be reused a few times, so let it cool down to room temperature and pour back into original container.

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