Friday, October 2, 2009

Spring Roll Filling

1 tsp chili oil (more or less depending on how spicy you want it)
2 tsp olive oil or sesame oil
1 large onion, chopped
1/2 head thinly sliced cabbage
2 large carrots, shredded
1/4 cup soy sauce
1 tbsp rice wine vinegar
1/4 cup water
1/2 cup chopped scallions
3-4 cloves garlic
1 tsp fresh grated ginger

In a large frying pan, heat oil and saute onions, stirring, until they start to brown. Add cabbage and carrots to pan along with soy sauce, vinegar, and water. Cover and turn heat to medium allowing vegetables to soften for about 10 minutes, stirring occasionally. At this point add the garlic, ginger, and scallions stirring them in, leaving the pan uncovered allowing the liquid to reduce. When liquid is reduced and pan is just about dry taste for seasonings adding salt and pepper if desired. This is a basic filling for spring rolls and can be frozen at this point. Tofu, baby shrimp, shredded chicken, bamboo shoots, sauteed mushrooms and bean sprouts could also be added just before filling the rolls. Follow spring roll wrapper package directions for softening, rolling, frying (if desired).

To make dipping sauce:
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 cloves pressed garlic
pinch red pepper flakes, optional

Mix all ingredients in a pan and heat gently until it just starts to simmer. Turn off heat and let sauce sit about 10 minutes or so. If a thicker sauce is preferred, add 1 tbsp cornstarch, mixed with enough water to make a smooth slurry, to the pan just before it starts to simmer. Whisk constantly, while mixture is simmering, until thick. Remove from heat and cool. Just before serving sesame seeds or fresh sliced or chopped scallions can be added.


Colleen said...

I am so proud of you and reading this makes me hungry!! Love ya!

Liz said...

thanks for posting this. I am going to try it this week. sounds perfect. quick question- when you freeze the spring roll mix- does it matter what you store it in?

Chef Jess said...

a tupperware container, a freezer bag, or a glass jar will work. So I guess the answer is no, it doesn't matter. Great weather for cooking!

Liz said...

tried this on tuesday with jacob. so delicious. thanks!

Jessica said...

Glad to hear it!!!

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With a degree in Restaurant Managment and Nutrition and a background in and love of the culinary arts, Jess is able to whip up delicious yet nutritious meals. She gardens extensively and uses what she grows to feed her family not only during the summer and fall but throughout the winter and spring by preserving and freezing the fresh produce. She is committed to growing, buying, and eating as much local food as possible. She started this blog to spread information about eating locally and its benefits. She also wanted to have a forum to share the recipes she uses and the stories she writes. She would love the opportunity to be able to share this knowledge to increase the amount of people using local and organic products.
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