Vegetable Spring Rolls with Rhubarb Dipping Sauce

[Guest guest]

Vegetable Spring Rolls with Rhubarb Dipping Sauce

 

1 c. leeks, julienned

1 c. carrot, julienned

1 c. Napa cabbage, julienned

1 c. bean sprouts

1 c. snow peas, julienned

1 red pepper, julienned

1 c. shiitake mushrooms, julienned

1/2 c. green onion, cut on the bias

1 tsp. garlic, chopped

1 tsp. ginger, chopped

2 tsps. sesame oil spring roll wrappers

salt and pepper soy sauce and hoisin sauce

vegetable or grape seed oil oil for deep frying

 

Heat large saute pan over medium to high heat. Add 1/4 cup oil to pan.

Saute leeks, carrots and mushrooms until they start to wilt. Stir in garlic and

ginger.

Add snow peas, bean sprouts and cabbage, season with salt and pepper.

Stir to combine and continue cooking until all vegetables are cooked but still

have a crunch to them.

Add sesame oil and season with soy sauce and hoisin sauce to taste; cool.

Follow instructions on spring roll package to fill and cook.

 

Rhubarb Dipping Sauce:

4 cs. young, pink rhubarb, cut across stock into 1/2-inch wide pieces

1 c. sugar

1/4 c. grated ginger

1/2 vanilla bean, seed scraped

1/8 c. rice wine vinegar

 

Put all ingredients in sauce pan and bring to boiling point. Reduce heat

and simmer until rhubarb is soft. Check flavour and adjust with sugar and

vinegar. Serve with hot spring rolls.

 

 

 

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[Guest guest]

I'm not familiar with rhubarb but I could sure go for these

spring rolls

Alvii

 

 

, Myrtle Killian

<myrtleskies wrote:

>

> Vegetable Spring Rolls with Rhubarb Dipping Sauce

>

> 1 c. leeks, julienned

> 1 c. carrot, julienned

> 1 c. Napa cabbage, julienned

> 1 c. bean sprouts

> 1 c. snow peas, julienned

> 1 red pepper, julienned

> 1 c. shiitake mushrooms, julienned

> 1/2 c. green onion, cut on the bias

> 1 tsp. garlic, chopped

> 1 tsp. ginger, chopped

> 2 tsps. sesame oil spring roll wrappers

> salt and pepper soy sauce and hoisin sauce

> vegetable or grape seed oil oil for deep frying

>

> Heat large saute pan over medium to high heat. Add 1/4 cup oil to

pan.

> Saute leeks, carrots and mushrooms until they start to wilt. Stir

in garlic and ginger.

> Add snow peas, bean sprouts and cabbage, season with salt and

pepper.

> Stir to combine and continue cooking until all vegetables are

cooked but still have a crunch to them.

> Add sesame oil and season with soy sauce and hoisin sauce to taste;

cool.

> Follow instructions on spring roll package to fill and cook.

>

> Rhubarb Dipping Sauce:

> 4 cs. young, pink rhubarb, cut across stock into 1/2-inch wide

pieces

> 1 c. sugar

> 1/4 c. grated ginger

> 1/2 vanilla bean, seed scraped

> 1/8 c. rice wine vinegar

>

> Put all ingredients in sauce pan and bring to boiling point.

Reduce heat

> and simmer until rhubarb is soft. Check flavour and adjust with

sugar and vinegar. Serve with hot spring rolls.

>

>

>

> It's here! Your new message!

> Get new email alerts with the free Toolbar.

>

>