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Asian-Style Vegetable Spring Rolls
Recipes
Asian-Style Vegetable Spring Rolls
20 servings
30 minutes total

Ingredients

  • 2-inch piece fresh ginger
  • 8 cloves garlic
  • 5 oz sliced fresh shiitake mushrooms
  • 3 tablespoons + 4 cups grapeseed oil, divided
  • 1 red bell pepper
  • 2 ribs celery
  • 1 bunch fresh cilantro
  • 2 tablespoons red curry paste
  • 1 tablespoon reduced-sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 (1 lb) package egg roll wrappers
  • Dipping sauce (optional for serving)

Steps

    1. Peel ginger and garlic; chop coarsely. Place ginger, garlic, and mushrooms in food processor bowl; pulse until finely chopped. Preheat medium sauté pan on medium-high 2–3 minutes. Place 3 tablespoons grapeseed oil in pan, then add mushroom mixture; cook 2–3 minutes, stirring occasionally, until softened. Remove pan from heat and let stand to cool.
    2. Chop bell pepper, celery, and cilantro coarsely. Combine in large bowl: cooled mushroom mixture, bell peppers, celery, and cilantro. Combine in small bowl: curry paste, soy sauce, sesame oil, and vinegar; whisk until blended. Pour sauce over vegetable mixture and stir to coat well.
    3. Place remaining 4 cups grapeseed oil in Dutch oven and heat on medium to 350°F. Arrange egg roll wrappers on clean work surface with 1 corner toward you. Divide vegetable mixture among wrappers (3–4 tablespoons each), arranging horizontally in center. Brush edges of wrappers with water, fold bottom corners up over filling, fold side corners in, and roll up tightly until sealed.
    4. Fry spring rolls (in batches) 2–4 minutes until wrappers are golden and crisp. Serve with your favorite dipping sauce, if using.

Amount per 1⁄20 recipe serving: Calories 180, Total Fat 13g, Sat Fat 1.5g, Trans Fat 0g, Chol 5mg, Sodium 250mg, Total Carb 15g, Fiber 1g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 3g, Vitamin D 0%, Calc 0%, Iron 6%, Potassium 0%