Veggie Spring Rolls

This is a repost of this recipe which was first featured in my other blog.

Spring Roll Filling

Ingredients:

2-3 tablespoons extra virgin olive oil
1/2 teaspoon sesame oil
leftover chicken sausage, chopped
1 small carrot, chopped into strips
1/2 can of young corn, chopped into strips
1/2 cabbage head, chopped into strips
2 tablesppons oyster sauce
sal and pepper to taste
3 tablespoons water
*snowpeas, bell peppers and mushrooms are optional but great additions to this dish

Procedure:
1. Heat EVOO in a pan with sesame oil.

2. Brown the chopped sausage. Let the spices of the sausage come out.

3. Add the carrots and corn. Sauté for 1-2 minutes.

4. Add the cabbage.

5. Add the oyster sauce and stir to evenly distribute.

6. Pour in the water.

7. Season with salt and pepper.

8. Cover the pan for another 2-3 minutes, allowing the cabbage to soften but do not over cook.

9. Remove from heat and drain any liquids left.

To make the spring roll:

Ingredients:

spring roll wrapper
drained vegetable mixture (recipe above)
vegetable or corn oil for frying

Procedure:
1. Drain any excess liquids from the filling.

2. Scoop about 1-1/2 tablespoons of the vegetable mixture on to the wrapper.

3. Roll it firmly.

4. Heat the oil

5. Fry the rolls until golden brown. Do not over crowd your pan so as no maintain even temperature.

6. Drain excess oil from fried rolls with paper towels.

7. Serve hot as is or with dipping sauce.

To make the dipping sauce:

Ingredients:

1/4 cup vinegar

1 1/2 tbsp soy sauce

2 cloves garlic, minced

dash of pepper

Procedure:

1. Mix all ingredients.

2. Pour into a dipping bowl with fried spring rolls.