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Spring Rolls Recipe

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This recipe for Spring Rolls, by , is from The Tysoe-Wiseman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Janice Tysoe-Wiseman


24 spring roll wrappers
6 slices bacon, diced
1 tbsp olive oil
3 cups cabbage, grated
1 small carrot, grated
1 leek, julienne
3 cloves garlic, minced
1/4" piece of ginger, peeled and grated
1 tbsp brown sugar
1/4 cup soy sauce
3 tbsp rice vinegar

Fry bacon over medium-high heat until it just starts to crisp. Add oil and reduce heat to medium. Add cabbage, carrot, leek, garlic and ginger. Cook until cabbage is wilted. Stir in sugar. Turn heat to high and, once the pan starts to sizzle, add soy sauce and vinegar. Mix and allow the liquid to reduce by half. Remove from heat.
Spread out spring roll wrappers, 4 at a time. Have a corner face you so that they look like a diamond.
(Keep the rest covered with a damp paper towel to prevent them from drying out.)
Put a small amount of the mixture onto the wrapper, then dampen the edges with water. Roll it away from you , stopping halfway to fold in the side corners, then finish rolling.
Deep fry at 350 F until golden brown.Drain on paper towels.
Serve with your favourite sauce.

Number Of Servings:
Number Of Servings:




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