Vegetarian Spring Roll Appetizers

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Vegetarian Spring Roll Appetizers by Kadek Supartini – Culinary Arts Professional Chef originally from Bali, Indonesia. Vegetarian Recipes. Come to VeggieFest Chicago 2011. Take the Vegetarian Challenge!
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VEGETABLE SPRING ROLL

Ingredients:

½ medium cabbage (sliced thinly)
4 carrots (shredded)
1 package firm tofu
1 cup fresh cilantro (chopped)
3 cloves fresh garlic (minced)
Salt and white pepper (according to taste)
1 package spring roll wrappers (without eggs) (25 sheets)
4 cups vegetable oil

Sauce:
Mix together: half a cup of soy sauce, 1 tablespoon sesame oil, ½ tablespoon
sesame seeds, 1 chopped fresh scallion, and ½ teaspoon cayenne powder.

Spring Rolls:
Mix the cabbage and the carrots together in a medium size bowl. Crumble the tofu using your hands and mix it together with the vegetables.

Heat 2 tablespoons of oil in a frying pan on medium heat and when it’s hot, sautee the vegetables, garlic, cilantro, white pepper and salt. Cook just until the vegetables turn wilted.

Move the vegetables from the pan back into the bowl and wash the pan so you can use it for frying the spring rolls.

Take one spring roll wrapper and place it on top of a flat surface with one of the corners pointed towards you.

Take 1 ½ tablespoons of the vegetable mixture and place it on the wrapper approximately 2 inches from the corner closest to you.

Fold the corner closest to you tightly over the vegetable mixture and fold it one more time.

Then continue by folding the right and the left corners towards the center and over the vegetable mix. The length of the spring roll should be about 3 inches.

Next, roll the spring roll wrapper away from you toward the corner furthest away. Place the spring roll on a plate with the opening down to keep it sealed. While continuing to wrap the rest of the spring rolls, heat the rest of the vegetable oil in a frying pan over a medium high heat.

When the oil is hot, place the spring rolls one-by-one into the oil with the opening face down, and hold them for about 5 seconds each to make sure they stayed closed.

Fry the spring rolls until they turn a golden brown color. After they are cooked, place them on a plate with a paper towel to help absorb the excess oil.