Spring Rolls

13 ingredients
4 steps

Ingredients

  • 1 small carrot, grated
  • 1/4 None Chinese cabbage, finely shredded
  • 4 None green onions, thinly sliced
  • 1 piece (2 inches) ginger, peeled and grated
  • 2 cloves garlic, crushed
  • 14 oz boneless skinless white fish fillets, chopped
  • 28 sheets (6 inches) rice paper rounds
  • 1/4 cup sugar
  • 1 tbsp white vinegar
  • 1/2 small cucumber, seeded and finely chopped
  • 1/2 small red onion, finely chopped
  • 1/4 cup roasted peanuts, chopped
  • None None Oil, for deep frying

Directions

  1. 1
    Combine carrot, cabbage, green onions, ginger and garlic in large bowl; mix well. Add fish; toss gently.
  2. 2
    Dip a sheet of rice paper in warm water for about 30 seconds, or until just softened. Place on a clean tea towel on work surface. Place 1 tbsp fish mixture diagonally along the center. Fold over sides. Roll up firmly to enclose filling. Repeat with remaining rice paper and fish mixture.
  3. 3
    For the dipping sauce, combine sugar, vinegar and 3/4 cup water in a small saucepan. Stir on high heat until sugar has dissolved. Remove from heat. Stir in cucumber and red onion.
  4. 4
    Heat oil in a medium saucepan on high heat until a cube of bread sizzles as soon as it is added. Cook rolls in batches for 3-4 mins, until crisp. Drain on paper towels. Stir peanuts into dipping sauce and serve with hot spring rolls.

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