Spring Rolls
  • 16 thawed spring roll covers, 10" x 10" (288g)
  • 2 cups Napa cabbage stems, finely chopped (200g)
  • 2 medium carrots, grated, yields 1 1/2 cup (100g)
  • 1 1/2 cup cooked chicken breast cut in small cubes (150g)
  • 1/4 cup chopped celery (35g)
  • 1/4 chopped sweet onion (60g)
  • 3 tbs corn starch (25g)
  • 3 tbs mirin (30g)
  • 3 tbs minced ginger (18g)
  • 12 tsp minced garlic (8g)
  • 1 tsp sesame oil (5g)
  • Peanut oil (for deep frying)
  • 1 egg, lightly beaten
SPECIAL CONSIDERATIONS:
Very gentle on the kidneys with Napa cabbage and rice vermicelli stuffing, this one is for special occasions! Makes 16 spring rolls. They can be refrigerated and re-heated in the oven at 350F for about 7 minutes.
 Nutritional information 
1 spring roll
 Phosphorus (mg) 53 
 Potassium (mg) 130 
 Sodium (mg) 62 
 Protein (g) 4 
 Sugar (g) 0.7 
 Carbohydrates (g) 18 
 Water (mL) 42 
 Fibre (g) 0.8 
 Calories 195 
STEP 1: Prepare your ingredients.
STEP 2: Gently boil the rice vermicelli for 2 minutes until al dente.
STEP 3: Toss all the stuffing ingredients together except the vermicelli.
STEP 4: Drain the cooked vermicelli and chop coarsely.
STEP 5: Toss the vermicelli with the rest of the stuffing ingredients.
STEP 6: Have the beaten egg on reserve for closing up the spring rolls.
STEP 7: Place a spring roll cover on the bias as shown.
STEP 8: Spread some stuffing at the first third of the diamond as shown.
STEP 9: Wrap the bottom around the stuffing and tuck the corner under it.
STEP 10: Roll until the halfway point of the diamond.
STEP 11: Fold the sides over, making sure they are nice and perpendicular to the roll.
STEP 12: Spread some beaten egg on the area of the dimond above the stuffing.
STEP 13: Finish rolling the spring roll.
STEP 14: Keep your uncooked spring rolls on parchment paper until they are deep fried.
STEP 15: Heat up the peanut oil. The oil is ready when a cube of bread dropped in the oil makes a nice sizzle. Fry each spring roll until golden.
STEP 16: Pat dry with a paper towel, to remove extra oil. Serve plain or with sweet chili sauce