Thai Veggie Spring Rolls

Photo: Bromberg/Hermolin
Stir-Fry Sauce
2 T. tamari or soy sauce
2 T. fish sauce
2 T. lime juice
1/2 tsp. sugar    

2 T. peanut or canola oil
2 green onions or small leeks, cut lengthwise into thin 1" long slices
3 cloves garlic, minced
1 thumb-sized piece ginger, grated
1 red chili pepper, seeded, deveined and minced
1/2 cup thinly chopped cabbage, cut into 1" long pieces
1 carrot, shredded
4 oz. shiitake mushrooms, cut into matchstick size pieces
1/2 cup firm tofu, diced (optional)
2 cups bean sprouts
1/2 cup fresh cilantro, chopped
1/2 cup fresh lime (or regular) basil, chopped
1 pkg. spring roll wrappers

You will also need:
Oil for frying
Thai sweet chili sauce for dipping

  1. Mix stir-fry ingredients together in a cup.
  2. Heat 2 T. oil in a wok or large frying pan over medium-high heat.  Add onion, garlic, ginger and chili, and stir-fry for about 1 minute.  Add cabbage, carrot, mushrooms and tofu along with stir-fry sauce and stir-fry for about 2 minutes, or until vegetables have softened a little.
  3. Take off heat and mix in bean sprouts, cilantro and basil.   Add more fish sauce if not salty enough.
  4. To roll, place one spring roll wrapper on a cutting board with one of the points facing you.  Using a slotted spoon, put 1-2 tablespoons of filling (depending on the size of the wrappers) on the half closest to you.  Fold the point facing you over the filling, then fold in the sides.  Dip your fingers in warm water and run it over the remaining exposed edges.  Roll the spring roll away from you towards the final point and press to seal.
  5. You can deep fry in 275 degree oil, or fry in a pan with about 1" of hot oil, turning once, or serve raw in the spring roll wrapper (healthier!).  Serve with the Thai sweet chili sauce.