Spring Rolls

Makes 20-25 rolls

Spring rolls are a great hors devour that will satisfy nearly every pallet. While many Americans may have eaten spring rolls in Chinese restaurants, these fried treats are popular in many other Asian countries including Vietnam, the Philippines and Indonesia. I like to dip my spring rolls in duck sauce, but I know people who dip theirs in everything from ketchup to soy sauce to mustard to wasabi. This recipe does call for some rather exotic ingredients such as hoisin sauce and oyster sauce. If you don't live near an Asian neighborhood like I do, you might be able to find these items in the ethnic foods section of your supermarket or order it online.

You will need:

• a tablespoon
• a skillet or wok
  
• a deep fryer or pot large enough for deep frying
• a knife
• a wooden spoon
  
• a chopping board or plate
• a box grater or peeler
• a measuring cup
• a small bowl half filled with water
• a small pastry brush
  

Ingredients:

• 1 tablespoon vegetable oil
• 1/2 tablespoon minced garlic
• 1 cup chopped cabbage
• 1 medium-sized carrot, grated
• 1/4 cup bean sprouts
• 1/2 tablespoon hoisin sauce
• 1/2 tablespoon oyster sauce
• 1 tablespoon chopped coriander
• 1 package of 20-30 square wonton or egg roll wrappers
• vegetable oil, for frying
• salt and pepper
  
• 4 ounces ground meat (optional)

Part 1: Making the filling

Heat two tablespoons of oil in a skillet or wok over high heat. Add the garlic, coriander, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is limp. Add the ground meat (optional) and continue to cook until heated through. Stir in the hoisin and oyster sauces. The filling should be moist but not wet. Remove skillet from heat and allow to cool. Toss in a little salt and pepper to taste.

Part 2: Creating the spring rolls

Ideally, the size for a spring roll should be rectangular and about an inch or so in width (the length doesn't really matter as long as the wrapper is long enough to wrap around the spring roll at least twice) so if the wrappers you find are too wide, just cut them in half. Note: It is highly recommended that you watch my spring roll video to learn how to wrap a spring roll. Lay a wonton (or egg roll) wrapper on a flat surface and place 2 teaspoons of the filling near one corner of the wrapper. Dipping your pastry brush (you can use your finger if you don't have a brush) into the water, lightly moisten the long sides of the wrapper before folding them inward. The water will help the wrapper stick together. Take the wrap and using your thumbs to push the wrap forward and your index and middle fingers to tuck the filling inside, roll the whole thing up as you would a loose cigarette. Paint the top seam of the wrapper with water to seal it. Pour about 1-inch of oil in a skillet and fry the spring rolls for 2 minutes, turning them over to make sure all sides are cooked. Drain your golden brown rolls on paper towels before serving.

P.S.: My spring rolls were a hit at Arlene's Grocery last Sunday, where they held their first ever Gong Show. For those unfamiliar with the original Gong Show, it was a televised talent show that ran in the 1970s and 80s with the main attraction being the giant gong that was hit to let crappy performers know it was time to get off stage. My talent was obviously the cooking and although I didn't win the grand prize, the judges didn't bang the gong, either!