Oh my god guys, I am so excited, I made spring rolls! I did not think I could pull this recipe off, but I damn well did! I am really overly excited about this, per usual as food is the only thing that really makes me excited.
Party in my mouth
I was not even going to try and make spring rolls, I was going to attempt dumplings, but in the grocery store I could only find spring roll pastry and not dumpling shells, so I was like, close enough. Now, just to clarify, I usually try to make everything at home, but one time I made beautiful dumplings with homemade shells, and they were awful, and weird and like wayyyyyy to chewy, so this time I realized I needed some store bought wrappers.
Now I looked up how to make spring rolls, and I did not like any of the recipes that I found, so I decided I would do my own thing and I really enjoyed the way it turned out!
What you need:
- one package spring roll wrappers
- coconut oil (for cooking)
- 4 small grated carrots (or 2 large)
- 1/4 cup (60 ml) sprouted mung beans (or any type of sprout)
- 1/2 (120 ml) pickled cabbage (I made my own and you can find the recipe on this blog! You can also use store bought or raw cabbage)
- 6 (approx.) bok choy leaves shredded
- 1 tsp (5ml) miso paste
- 1 Tb (15ml) tamari soy sauce
- 1/2 tsp (2.5ml) salt and pepper (please do not leave out the pepper it makes it a billion times better!)
- Steam your grated carrot, shredded bok choy, and mung beans for 10 minutes or until softened, if you are using raw cabbage you should include it in the steaming, but if you are using pickled cabbage leave it separate.
Ingredients
- Mix the cooked vegetables with the pickled cabbage. Add the tamari, miso, salt and pepper to the vegetables and thoroughly mix so everything is evenly distributed.
mix
- Peel apart some of your spring roll pastry. Lay one piece on a flat surface, scoop about a one tablespoon sized amount of the filling into the middle of the wrapper.
Wrapper with a scoop of filling
Wrapper with folded sides
Fold the sides across each other, and then fold over the end pieces creating a sealed rectangle, future spring roll.
Future spring roll
- Heat a frying pan or wok at medium heat with a small amount of coconut oil (or oil of your choice). When the pan is hot cook the spring rolls until golden on both sides. When you are cooking the spring rolls it is really nice the veg is already cooked, because then you only have to worry about frying the wrapper. These are not classic spring rolls but they are 100% delicious so give them a try!
Finished spring rolls!
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