Crispy Spring Rolls
Made with rice paper for a satisfying crunch, these crispy spring rolls pair perfectly with hoisin dip.
Equipment
- Wok or saute pan
- Baking sheet
- Tea towel
Ingredients
For the spring rolls
- 1 medium onion julienned, or thinly sliced
- 4 cloves garlic minced
- 2 medium carrots julienned
- 4 leaves red cabbage roughly chopped
- 2 tablespoons tamari or low sodium soy sauce or liquid aminos
- 8 sheets rice wrappers or spring roll pastry (not gluten free)
- 1 tablespoon vegetable oil plus 1/4 cup to fry
For the hoisin dip (optional)
- 1/2 cup hoisin sauce gluten free or regular (not gluten free)
- 4 teaspoon coconut sugar
- 4 teaspoon water
- 4 teaspoon lime juice fresh
Instructions
Make the spring rolls
- Heat up a wok or saute pan at medium-high heat, add 1 tbsp vegetable oil and add the onion. Cook for 2 minutes, then add the remaining ingredients except for spring roll wrappers and the hoisin dip. Cook for 5 minutes stirring occasionally. Turn off the heat once vegetables are tender, but a little crunchy. If you prefer softer vegetables, cook for a few minutes more.
- To wrap your spring rolls, place the wrapper in a baking sheet with hot water until soft for 10-15 sec.
- Remove wrapper and pat blot on a damp tea towel.
- Place filling in the middle of the wrapper.
- Fold over the bottom and sides and roll wrapper upwards to form a neat roll shape.
- Add plenty of vegetable oil to the wok (cleaned and dried) and once hot, add the spring rolls and fry for about 1 minute or until golden brown, flip occasionally so it browns evenly.
- Place it on a plate with paper towels to remove excess oil.
Make the hoisin dip
- Mix all ingredients apart from water in a medium sized bowl. If the dip becomes too thick, add more or less water to reach the consistency you prefer by adding a spoonful at a time. Adjust seasoning if needed.
Notes
Nutrition calculations assume spring rolls drain after frying.