Spring Rolls for Any Season
Homemade spring rolls are so good, it’s worth the effort! Directly translated from Chinese Mandarin, “spring rolls” often marked the end of the long winter and the beginning of spring and...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at globalhearth.com.
Ingredients
- Wrappers: 1-2 packs of spring roll skins, 10-25 in a pack (frozen section, very thin, not traditional “egg roll dough” type.) Thaw out one hour before making rolls
- Minced Green Onion
- Fresh Garlic
- Fresh Ginger
- Ground pork/beef/turkey (Marinate meat with soy sauce, salt, black pepper)
- Green onion (¼ c)
- fresh ginger (2T)
- garlic (2T)
- Cabbage (4c)
- onion (½ c),
- celery (½c)
- carrot (½ c each)
- Handful of fresh bean sprouts (add at the end)
- Chopped Kale (½ c)
- Chard (½ c)
- Zucchini (½ c)
- Red Pepper (½ c)
- Dried Chinese Black Mushroom (1/2 c, softened/chopped)
- Cellophane Noodle (a.k.a. bean thread, glass noodle, 2 c)
- Seasoned, scrambled egg/strips (salt, garlic powder, black pepper) (1/2 c)
- Chopped preserved radish (optional, 1-2 T)
- Soy sauce (3 T in meat marinade, 2 T in filling)
- Cooking oil (1 c)
- Asian sesame oil (1 T)
- Salt
- White Pepper (½ T)
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