VEGETABLE SPRING ROLLS
These are one of my very favorite dishes to make. Super easy, and you can change up the ingredients any way you like.
Ingredients:
1pkg Spring Home TYJ Spring Roll Pastry, (no egg) they come in pkg of 50, I used about 22 of them for this recipe. Generally found in Asian stores.
Filling *Suggestions:
2 cups mushrooms diced
2 cups fresh broccoli florets diced
1/2 white onion diced
1/2 fresh red pepper diced
3 cups shredded cabbage
1T minced garlic
1T Red Thai Curry paste
1/4C soy sauce low sodium
1/4 C or as needed Vegetable Broth to saute veggies.
1/2 T of minced Ginger
1.5 cups previously cooked rice (stir into filling just before rolling or serve as a side)
S&P as desired.
Sautee all filling ingredients (except cooked rice) in saucepan until tender, around 10 min. Remove from heat, drain excess liquid and allow to cool. If you like, you can stir in your previously cooked rice into the filling or save the rice to serve as a side dish. Fill wrappers with filling and bake on parchment paper or silicone sheet, no oil is necessary. 400-425 degrees for about 30 min. turning once until golden brown. Arrange rolls as desired either around the rice, or around your dipping sauce. Yummo!
*These are simply suggestions for the filling. Every time I make these, I seem to make them a little bit different. Oh, and If you like your spring rolls EXTRA crunchy, use 2 wraps instead of just one! I hope you enjoy them as much as I do.
These are one of my very favorite dishes to make. Super easy, and you can change up the ingredients any way you like.
Ingredients:
1pkg Spring Home TYJ Spring Roll Pastry, (no egg) they come in pkg of 50, I used about 22 of them for this recipe. Generally found in Asian stores.
Filling *Suggestions:
2 cups mushrooms diced
2 cups fresh broccoli florets diced
1/2 white onion diced
1/2 fresh red pepper diced
3 cups shredded cabbage
1T minced garlic
1T Red Thai Curry paste
1/4C soy sauce low sodium
1/4 C or as needed Vegetable Broth to saute veggies.
1/2 T of minced Ginger
1.5 cups previously cooked rice (stir into filling just before rolling or serve as a side)
S&P as desired.
Sautee all filling ingredients (except cooked rice) in saucepan until tender, around 10 min. Remove from heat, drain excess liquid and allow to cool. If you like, you can stir in your previously cooked rice into the filling or save the rice to serve as a side dish. Fill wrappers with filling and bake on parchment paper or silicone sheet, no oil is necessary. 400-425 degrees for about 30 min. turning once until golden brown. Arrange rolls as desired either around the rice, or around your dipping sauce. Yummo!
*These are simply suggestions for the filling. Every time I make these, I seem to make them a little bit different. Oh, and If you like your spring rolls EXTRA crunchy, use 2 wraps instead of just one! I hope you enjoy them as much as I do.
