Vegetable Springrolls Recipe
Cremini and shiitake mushrooms, cabbage, carrots, rice noodles, served with citrus ponzu.
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Ingredients
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Springroll Filling
Springroll Wrappers
Citrus Ponzu Sauce
Method
Prepare Springroll Filling
- 1
Sauté the Vegetables
In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
- 2
- 3
Season the Filling
Stir in the cooked rice noodles, soy sauce, salt, and pepper. Cook for an additional 2-3 minutes until well combined. Remove from heat and let cool.
Assemble Springrolls
- 4
Prepare Wrappers
Lay out a spring roll wrapper on a clean surface. If using dry wrappers, soak them in warm water for about 10 seconds until pliable.
- 5
Fill and Roll
Place about 2-3 tablespoons of the vegetable filling near the bottom edge of the wrapper. Fold the sides over the filling and roll up tightly from the bottom to the top. Seal the edge with a little water.
- 6
Repeat
Repeat the process with the remaining wrappers and filling.
Fry Springrolls
- 7
Heat Oil
In a deep pan or fryer, heat oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry Springrolls
Carefully add the springrolls in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Prepare Citrus Ponzu Sauce
- 9
Mix Ingredients
In a small bowl, whisk together soy sauce, citrus juice, rice vinegar, and mirin until well combined.
- 10
Garnish
Stir in the chopped green onion and set aside.