Spring Rolls (5) Recipe
wonton wrap, carrot, cabbage, sweet & sour, coconut milk, galangal, mushroom
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Ingredients
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Wraps
Filling
Sauce
Method
Preparation
Prepare the Filling
In a large mixing bowl, combine the grated carrot, finely chopped cabbage, chopped mushrooms, and minced galangal. Mix well until all the vegetables are evenly distributed.
Prepare the Sauce
In a small saucepan, warm the coconut milk over low heat, then stir in the sweet and sour sauce until well combined. Remove from heat and set aside.
Assembly
Wrap the Spring Rolls
Take one wonton wrapper and place it on a clean, flat surface. Spoon about 2 tablespoons of the filling mixture into the center of the wrapper. Fold the bottom edge over the filling, then fold the sides in, and roll tightly to seal the spring roll. Repeat with the remaining wrappers and filling.
Cooking
Cook the Spring Rolls
Heat a deep pan or fryer with oil over medium heat. Once hot, carefully add the spring rolls and fry for 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
Serving
Serve
Arrange the spring rolls on a serving plate and drizzle with the coconut sweet & sour sauce. Serve warm.