Homemade Spring Rolls

So last night we were actually at home, and it was the perfect night. The ranger game had been delayed allowing us to watch it together after work (one more win guys!!!), the house was clean, and I had some time to try something I've never done before...homemade spring rolls! This always sounded like a daunting task, and it has been on my list of "things I should figure out how to make" for a while. Who knew they would be so easy!?! What have I been waiting for all this time....actually maybe I wish I didn't know how to make these, I forsee them being a staple when we have an asian themed meal, but if it were not for frying these delicious treats, they would be almost zero calories so I guess in the end, its not too bad afterall!! I hope you take a chance and make these, not only are they easy, but they will make you look like you accomplished something much harder than it was....shhh I won't tell a soul!

Start with your ingredients, I found the spring roll wrappers in the Asian section at my grocery store.

 Saute your slaw mix with 1/2 onion, two large diced garlic cloves, and 1/2tbs grated ginger (if you don't have grated ginger, a 1/2tbs of dried ginger would work too)

 In a glass dish, add hot liquid, about 5 cups for soaking your spring roll wrappers (also be sure to look at the cooking directions on the spring roll wrappers you buy)

 Once veggies have softened, about 6 minutes, add 2tbs soy sauce.

 And 1tbs rice wine vinegar (any light colored vinegar will work)

 Start with your first wrapper, soak approx 15 seconds....

 Lay out on board and fill with 2tbs filling

fold......

 then roll!

 Filling should make 8 spring rolls, but I ate alot of the filling as I went....so mine only made six!

 Preheat a pan with oil about 1 1/2 inches deep for frying. Tip, the way to know your oil is hot enough, put the end of  a wooden spoon in the oil, if bubbles start to come up around the wood, its ready!

 And serve with your favorite dipping sauce! I served mine with sweet chili sauce, also found in the Asian food isle.....

 And a veggie stir fry, I substituted Quinoa for Rice--if you haven't tried it, it is a FABULOUS substitution for rice, give it a try!

Spring roll filling
2tbs olive oil
1 bag (about 3cups) of slaw (I used broccoli slaw-broccoli, cabbage, carrots)
1/2 sliced onion
2 garlic cloves
1/2tbs minced ginger
2tbs soy sauce
1tbs rice wine vinegar (or light colored vinegar)
spring roll wrappers
approx 3c vegetable oil

Start by combining slaw, onion, garlic, and ginger in a pan for about 6 minutes until softened.  Add soy sauce and vinegar and let cook another 5 minutes.  Preheat about 3c vegetable oil in a frying pan (or enough to go about 1 1/2 inches high in your pan). While preheating, put 2tbs filling into softened spring roll wrappers and fold and roll until you have made 6-8 wrappers. Let cool for approx 10 minutes.  Once oil is hot, fry two at a time until golden brown turning halfway through.  Let cool on a plate lined with paper towels to soak up extra grease.  Serve with your favorite dipping sauce as a side to your favorite Asian themed meal! Enjoy!