So Easy Springrolls

Spring Rolls that I actually dream about, will you too?

Spring rolls it's one of my family's regulars. We have a night where we make a bunch and have them with a Chinese food night. But honestly I could just make these and have them for dinner they're that good. Just the yummy vegetables in the crunchy wrapping just hits all the checks on the tasty check list.

So lets do a little history of the Spring Roll. Spring Rolls can be dated back to China and the Jin Dynasty which dates to 250 A.D. Whenever they started trades the concept of spring rolls was also spread to the southeast Asian cultures. It was originally to celebrate spring with the fresh vegetables that you use in the spring rolls. Instead of the dried products that would be used in winter. Hence the name spring rolls.

There has been many adaptations of it through out the years. Vietnam has goi coun which is a version of the spring roll but instead of the pastry wrapper its in rice paper and has different fillings. The Thai (poh pia tod) and Vietnam(lumpia) variations can be stuffed with different fillings also. The original spring roll has been adapted to with different fillings. Which brings us to the beloved eggroll we all love in the U.S. today.

My mom and I went to a Thai food class one night and these spring rolls are what was being taught. We've been hooked ever since! We've been making them the same ever since. Along with them being super good, they're also super easy to make. Just as long as you have the time to roll them.

You start by taking cabbage, onion, carrot, and celery and shredding them. Once they are shredded you want to sauté them with seasoning. We use garlic powder, ginger, salt, pepper, and soy sauce. The original recipe calls for mushroom soy sauce but we use just regular soy sauce and it tastes just as good. Use whichever you would like. Right at the end of the sauté add a tablespoon of sugar, this will take the bitterness out so try not to leave it out. The key is to not make the mixture of vegetables soft you want them to still have some snap in them.

Then it is on to rolling them. You want to get the eggroll wrappers from the store. Mix up a slurry of water and flour. This is going to be your glue to seal them so make sure its a paste.

Take your vegetable mixture and put it into the center of the wrapper. To wrap it you are going to start with the bottom corner closest to you and roll it up towards the top, but only go half way. From there fold in the two side corners. Its going to have the resemblance of a envelope.

This is when you will want to put you paste on the last open corner. After that, roll it the rest or the way and make sure that it is all sealed. once it is all wrapped up you're ready to cook.

The next step is a choice you can either fry them it oil, which is the traditional way. Or we like to through them on an oiled tray, spray them with oil, and then throw them in the air fryer. They're just as crunchy and delicious without as much guilt! Either way cook them until golden brown!

And viola! You have some of the best spring rolls, without having to go to your local Chinese restaurant. Once you've gotten the hang of this recipe, you can really stuff these with anything you would like. The tip I have for that is make sure all meats are cooked all the way through before you stuff them.

Happy cooking, let me know what you think. Also let me know what you've stuffed in these magical eggroll wrappers!

So Easy Spring Rolls

Ingredients:

• Cabbage

• 2 Carrots

• 2 stalks of celery

• onion

• soy sauce

• eggroll wrappers

• tbsp of flour

• tbsp of sugar

• spices- Garlic powder, ginger, salt, and pepper

• water

• oil for frying or greasing

Steps

1. Shred cabbage, carrots, celery, and onion.

2. Sauté the vegetable together with the seasoning, soy sauce, and sugar. Leave the vegetable a little crisp, don't make them soft.

3. Make a slurry with flour and water to form a paste to glue the rolls together

4. Take one wrapper and put it on the table in a diamond shape. Put the vegetable mixture in the middle of the wrapper.

5. Take the corner closest to you and fold it upwards about half way. Take the two outer corners and fold them inward. it should resemble an envelope at this point.

6. Take the flour paste and smear it on the remaining open corner. Roll and seal the rest.

7. you can either deep fry or air fry them depending on what you choose. Either way fry till golden.

8. Eat and enjoy!