Spring rolls are always a must when you go out for sushi or hibachi. My husband especially loves them with rice paper but never turns down a crunchy, warm, spring roll. I decided to give them a try, with some left over wonton wrappers (from my ragoon recipe). They took about 30 minutes, from start to finish, and were absolutely delicious. If you want to up the flavor, I recommend adding BBQ pork or chicken to these rolls. You won’t be disappointed.
- 2 cups Packages coleslaw mix
- 16 Wonton wrappers or Egg roll wrappers
- 1/8 cup Low sodium soy sauce
- 2 tsp White sugar
- Dash of S & P
- 1/2 tsp Ground ginger
- 1 Garlic clove (grated)
- 1/4 tsp Sesame oil
- 3 tbsp Water
- 3 tbsp Vegetable oil
First, in a large skillet, combine the coleslaw mix, soy sauce, sugar, spices, and sesame oil and sauté for about 5 minutes on medium heat. This will soften the veggies just enough to take the full crunch factor away.
While the veggie mix is cooking, line a baking sheet with parchment paper, preheat the oven to 375°, and place the wonton/egg roll wrappers down on a flat surface. Once the veggie mix is cooked, spoon a teaspoon size amount on each wonton/egg roll wrapper and with your finger, wet all the sides on the wrapper with water. Roll into a cylinder shape and tuck in the sides so the veggie mix stays inside the wrapper. Brush or spray the spring roll is vegetable oil. Repeat with each spring roll. Once all of the spring rolls are made and placed on the baking sheet, bake for 15-20 minutes or until golden brown.
Serve with soy sauce, sweet and sour, or sweet chili sauce. As always, Enjoy!