Do you only have spring rolls when dining out at Chinese or Thai restaurants? Why not make them at home? It’s not as hard as you might think. The hardest part for some might be finding the spring roll wrappers but if you have an Asian market nearby it’s likely you can find them there (they’re in the freezer section of our local Asian market). We posted about spring rolls many times on our previous blog and this post has a bit of a recipe and some instructions for wrapping. It’s mostly cabbage, usually carrots, plus whatever else you want to throw in – tonight that happened to be tofu and kale. The key here is that if you’re nervous about or otherwise turned off by deep frying, well there’s another way. We deep fry these on occasion but they come out pretty good just by rolling them a little flat and frying in a shallow pan with a generous amount of canola oil. You can try baking them too.
It’s nice to have a good dipping sauce to go along with these and our usual recipe is to whisk together 1/3 c. apricot jam, 2 Tbs. soy sauce, 1 Tbs. rice vinegar, and 1 tsp. sesame oil. They can be a meal by themselves or you can serve them with some noodles or fried rice or whatever else suits your fancy.
It had been quite a while since we made spring rolls but they used to be a regular go-to meal and I think they may become so again because they’re so delicious!