226. Vegetable Spring Rolls

Spring rolls are an Asian appetizer consisting of a paper-thin pastry sheet filled with a choice of ingredients, rolled into a cylindrical rod, and fried to a golden crisp finishing.
I think Americans call them egg rolls, versus spring rolls. Potato potahto.
The filling is where you can really exercise your creativity.

Meat, chicken, vegetables, noodle... I hear they even make sweet versions rather than strictly savory.
But this recipe is just a simple noodle-vegetable filling, flavored simply, with the simplest of presentation.
It would be best to have a bottle of soy sauce on the table so people can help themselves.
I like to make an incision lengthwise in the cooked roll before pouring a couple drops of soy in it.

Ingredients:

1 cup shredded cabbage
1 cup julienned carrots
1 knob ginger, grated
2 pk noodles (with seasoning pouch)
1 cup water
2 Tbsp soy sauce
1 pk spring roll wrap pastry

1 Tbsp flour
2 Tbsp water

Method:

Over medium high meat, saute the cabbage and the carrot in a tablespoon of hot oil until slightly wilted, about 5 minutes.
Add the ginger and seasoning packets and saute a minute more.
Add the dried noodles, the cup of water and soy sauce.
Immediately cover to let the noodles absorb the water.
Uncover and stir to combine all ingredients.
Cool completely before proceeding.

Mix the flour and two tablespoons of water to form a thick paste.
This paste will act as the "glue" to seal the spring roll.

Laying a spring roll pastry sheet in front of you with the corners like a compass (North, South, East, West), place a tablespoon of the cooled filling in the center, from West to East.
Flap the West and East corners over the filling.
Then fold the South flap over the filling, then proceed to roll.
At the very last inch, dab with your finger some "glue" to seal.
Refrigerate at least 2 hours to firm up.

Fry in hot oil until golden and crisp.
Let drain from excess oil on paper towel before serving accompanied by a bottle of soy sauce.

 صحة و عافية