Vegetarian Spring Roll A Tasty Snack For the Week End

I would rather make my own Spring Rolls, then buy the package that you see a lot in a grocery store. Honestly, I don't even want to order them at the restaurant, because I am afraid of the oil that might have been recycled for, who knows how many times!

So, making this at home give me the flexibility of what ever vegetable or even meat filling I fancy, most of all it fresher and crispier. I only use olive oil, or canola oil, and fry just enough to satisfy my craving of fried food.

These are pretty simple to make, I used small square wonton wrapper, put the filling in the middle, then add another layer of wrapper on top, sealed the end with a little bit of egg white. I also made them into the traditional wonton shapes, and spring roll shapes. These sizes are really small compare to the one that you normally get at the restaurant.

Ingredients:
Please note that the amount of this ingredients here are approximately. You may or may not have left over filling. So, use this ingredients as a guidance only.

1 package square (about 3½ by 3½) wonton wrapper
¼ cup chopped shallots
½ cup carrots, julienne
½ cup cabgage, shredded
½ cup water chesnut, julienne
¼ cup chopped spring onion
2 tbs chopped cilantro
1 clove garlic, minced
a dash of white pepper powder
a dash of nutmeg
½ tbs corn starch mix with ¼ cup water
½ tbs tamari or soy sauce
1 egg white
olive oil or any other oil of your preference, for deep frying

• Saute the shallot with little oil on a large skillet over medium heat until soft, add garlic, and cook for a few second. Add carrots, then the rest of vegetables.


• Season with white pepper powder and nutmeg, stir, then add tamari and the corn starch. Stir to mix, taste to see if need more seasoning. Take out it out from the heat. Cool slightly before proceed.


• To make into a square shape: Lay one wonton wrapper on the flat working area, add about 1 tablespoon of vegetable filling in the middle, brush the edge with egg white, take another wrapper and lay it on top. Press down to close completely.


• For rectangle/pillow shape: lay one wonton wrapper on the flat working area, add the filling almost all the way to the edge the one closest to you, brush but the edge (the right and left hand side) with egg white. Roll then press both ends to seal.


• For the wonton shape: Lay one wonton wrapper on the flat working area, add about 1 to 1½ tablespoon of vegetable filling in the middle, brush the edge with egg white, take all for corner and press and connect them together.


• Fry until golden brown on medium high heat. I use very small high pan (6½" wide and 4 " high), and put about ¾ cup of olive oil, and fry them one at a time. This way I don't have oil splatter every where. Transfer to rack set on a baking sheet to catch all of the dripping oil. Serve with hot and sweet sauce of your preference.

I eat them with fresh Thai chilies, no I am not joking here. This is how I eat my Spring rolls, like most Indonesian do! That Thai chili you see in this photo, it meant to be eaten! A big warning though, it is extremely hot!!!!!!!!! So, if you never eaten this fresh chili before, don't even try it! It will burn your tongue!

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