Asian food is the one style of food that I leave to the professionals. It’s not something I ever really attempt to cook… unless it’s simple Phad Thai or a peanut butter sauce. I have to say.. I have no idea what I’m doing when it comes to asian flavours. So when I was given the task of making spring rolls for dinner.. I didn’t know what to expect. I procrastinated (which I am a professional at) for a bit.. then realized they weren’t going to cook themselves. So I figured what’s the harm in trying.
They actually turned out really good!! The boys loved them!!!! they both couldn’t stop eating them… that I should have made a double batch! I had to pat myself on the back after making this recipe… as I honestly had no confidence in myself to know what I was doing or believe they were going to turn out anything like ones from restaurants.
They are surprisingly very simple to make and easy to put together. I found, by making an assembly line the process moves fast.. and I didn’t want to burn anything when cooking with hot oil. I had the filling all ready, my pile of wrappers ready, the oil hot, kale washed and torn into pieces, and a small bowl of water for dabbing on the last corner of wrapper to stick. One step after another, didn’t take more than 20-25 minutes to finish. We ended up using sweet chili sauce to dip the spring rolls in, but feel free to dip them in anything you like.. or to make your own spring roll dipping sauce!
Vegetarian Spring Rolls
These spring rolls are SUPER simple to make, have a crispy outside and a delicious chewy inside.
- 1 Tbsp Coconut Oil
- 4 Mushrooms, chopped
- 1 Shallot, finely diced
- 2 Garlic Clove, finely minced
- 1 Tbsp Ginger, finely minced
- 3/4 C Tofu, cut into thin strips
- 4 Green Onions, chopped
- splash Braggs (or any soy sauce)
- splash Rice Vinegar
- 6-7 stems of Kale
- 8-10 Spring Roll Wrapper
- 3-6 Tbsp Coconut Oil, for frying
- Heat tablespoon of oil in a wok on medium heat, allowing the oil to heat up.
- Add mushrooms, stir to saute, allowing mushrooms to soak up oil and brown up a little.
- Then add in the shallot, garlic and ginger. Cook for 1-2 minutes.
- Add in the tofu, allow to cook for 5-6 minutes.
- Add the splash of soy sauce and rice vinegar and the green onions. Stirring all the ingredients together until everything is well cooked (2-3 minutes).
- Remove from heat. Put cast iron, or other thick-sided frying pan, on stove at med-min heat and add 1 tbsp of oil to heat up.
- Set up a station to prepare spring rolls so that you can add filling, roll and fry quickly.
- De-stem kale into thumb-size pieces and set aside.
- Prepare a small bowl of tap water to dip your fingers.
- To make each spring roll, place one spring roll wrapper with a corner facing toward yourself, place a few pieces of kale in the middle of wrapper, then a tablespoon or two of the tofu filling, fold the corner that is facing you over the filling so it holds it all in, then fold the side corners in and roll, slightly wet the last corner so it will stick and keep hold.
- Place the roll in the pan with the hot oil and cook until golden brown, flip over and cook other side until brown as well. I cooked 3-4 spring rolls at one time, to not overcrowd pan.
- Place cooked spring rolls onto a plate with paper towel, to soak up excess oil.
- Continue with the steps until all spring rolls are cooked.
- Serve hot with your choice of dipping sauce!