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Spring Rolls
4C flour
2C grated green cabbage
1C warm water
1C grated carrots
1/2C veggie stock
4 diced green onions
1tbsp soy sauce
1tbsp vinegar
1tbsp starch
2tsp peanut or sunflower oil
1tsp sea salt
1/2tsp honey
1/4tsp powdered ginger
In a large mixing bowl, mix together flour and sea salt, then mix in water; cover dough with a damp cloth and
let sit 30 minutes. Mix together remaining ingredients in another large mixing bowl (for the filling) and set aside.
On a lightly floured surface, knead the dough for about 5 minutes, then divide and roll into 16 balls of dough; set
dough balls on a large plate or platter and cover with a damp cloth. Roll each dough ball out as flat and thin
as possible (for homemade wonton wrappers), then put about 2tbsp of filling on each wrapper, roll and cover both ends,
lightly moistening the edges of dough with water. In a large skillet or pan, fry spring rolls in more oil, turning over
every few minutes until rolls hold together well, then deep fry until golden brown.
* If there are extra wrappers, lightly sprinkle with some starch and refrigerate in a sealed plastic bag.
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