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Cabbage Spring Rolls

This appetizer takes a wee bit of time, but only because the filling has to cool before you can put the spring rolls together. Filled with yummy, sweetly sauteed vegetables, these spring rolls will satisfy the fussiest eater.

Ingredients
Extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1 yellow onion, finely diced

Soy sauce:
1-2 stalks celery, diced
1 carrot, fine matchstick pieces
4 cups finely shredded green head cabbage
1 cups fresh/frozen corn kernels
mirin
12-14 eggless egg roll wrappers

Dipping sauce:
One half cup unsweetened orange marmalade
2 tablespoons fresh orange juice
1 tablespoon brown rice vinegar
1 tablespoons umeboshi vinegar
1 teaspoon fresh grated ginger juice
One half teaspoon soy sauce
1 tablespoon brown rice syrup
generous pinch chili powder

Directions 
Place a small amount of oil, garlic and onion in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a dash of soy sauce and saute for 1-2 minutes. Stir in celery and carrot and saute for 1 minute. Stir in cabbage, cover and steam for 1 minute, until it begins to wilt. Remove cover and add a light seasoning of soy sauce. Saute for 2-3 minutes, until cabbage is quite limp. Stir in corn and a light seasoning of mirin and saute until any liquid has been absorbed. 

Lay egg roll wrapper on a dry work surface with one corner facing you. Spoon 2-3 tablespoons filling across the wrapper, close to you, but leaving the corner exposed so you can fold it over. Fold the two side corners and the corner closest to you over the filling. Roll, jellyroll style, forming a cylinder. Moisten the remaining corner and seal the roll. Lay, seam side down on a dry surface. Repeat process with remaining filling and dough. 

Make the dipping sauce by combining all ingredients in a small saucepan and cooking over low heat, whisking, for 2-3 minutes. Adjust seasonings to taste and cook one minute more. Set aside to cool. 

Brush a large skillet generously with oil and place over medium-high heat. Cook the spring rolls until golden and crispy, turning as needed to insure even browning. To serve, slice spring rolls in half crosswise, on the diagonal. Arrange on a platter with dipping sauce on the side. Serve immediately. 

Makes 12-14 eggrolls, 24-28 servings.  


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