pat's Recipe

Spring Rolls

Category: appetizers served cold

Ingredients
1/2 cup soy sauce
1/4 cup packed light brown sugar
1 tablespoon ground ginger
2 teaspoons garlic powder
6 cups shredded Chinese cabbage
2 cups fresh bean sprouts
1 large carrot, shredded
3 scallions, chopped
8 egg roll wrappers
Oil for frying

Instructions
In a small bowl, combine the soy sauce, brown sugar, ginger, and garlic powder; mix well.


In a large bowl, combine the cabbage, bean sprouts, carrot, and scallions; mix well. Pour the soy sauce mixture over the cabbage mixture; toss to coat well and let stand for 10 minutes. Place the cabbage mixture in a colander and squeeze to drain well.


Spoon about 1/2 cup of the cabbage mixture evenly onto the center of each egg roll wrapper. Fold one corner of each egg roll wrapper up over the cabbage mixture, then fold both sides over, envelope fashion; roll up tightly.


Heat about 1-1/2 inches oil in a deep medium saucepan over medium-high heat until hot but not smoking. Add the egg rolls in batches and fry for 2 to 3 minutes per side, or until golden. Drain on a paper towel-lined platter. Serve immediately, but be careful -- the filling will be hot.

Makes 8 servings.