Vegetable Spring Rolls & Dipping Sauce

Name: Vegetable Spring Rolls & Dipping Sauce
Ingredients: 1 (10 ounce) bagangel hair cabbage; 14 cup yellow onion, chopped; 12 cup carrot, shredded; 1 tablespoon fresh ginger, minced; 12 teaspoon salt; 18 teaspoon black pepper; 1 (12 ounce) package spring rolls or 1 (12 ounce) package lumpia skins; 1 cup water; 1 garlic clove, minced; 1 dried red pepper, chopped; 2 tablespoons sugar; 2 tablespoons fish sauce; 2 green onions, chopped; 12 teaspoon sesame seeds, toasted

14 ingredients

11 steps

Ingredients

1 (10 ounce) bagangel hair cabbage
14 cup yellow onion, chopped
12 cup carrot, shredded
1 tablespoon fresh ginger, minced
12 teaspoon salt
18 teaspoon black pepper
1 (12 ounce) package spring rolls or 1 (12 ounce) package lumpia skins
1 cup water
1 garlic clove, minced
1 dried red pepper, chopped
2 tablespoons sugar
2 tablespoons fish sauce
2 green onions, chopped
12 teaspoon sesame seeds, toasted

Directions

1

For Rolls: Mix all ingredients in a large bowl.
2

If you let it sit for a few minutes, the salt will cause the cabbage to be easier to roll in the wrappers.
3

Assemble the rolls.
4

I prefer to use half a wrapper to make small spring rolls.
5

I use about 1/3 cup mixture for a whole wrapper.
6

Refer to the spring roll wrapper for assembly.
7

To cook, deep fry in about 3 inches of oil at 375F for 3 minutes.
8

Drain on paper towels.
9

For sauce: Mix all ingredients.
10

Let sit for a few minute to allow flavors age.
11

or use your favorite dipping sauce.