I learned this recipe on a recent trip to Bali at the Caraway Cooking Class where they offered me a vegetarian cooking class. The filling is pretty basic, but the wrappers is what I was really excited about. Scroll down and watch video to really see how it is done and you can fill it with your favorites.
- Cook Time
- Prep Time
- 12 spring rolls ServingsServings
- 1 carrot
- 3 shallots, finely diced
- 3 cloves garlic, minced
- 1 teaspoon white pepper
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 egg, scrambled
- salt to taste
- 1/2 cup bean sprouts
- 1 green onion
- 3 tablespoon rice flour
- 1 tablespoon corn starch or tapioca
- 2 tablespoon flour
- 3 tablespoons, beaten egg (save the rest for wrapping)
- 1/2 teaspoon salt
- water as needed
Make the filling:
Heat a frying pan or wok with oil. Sauté carrot, add shallots, garlic and rest of the spices and cook well, add egg and cook until set. Remove from heat and mix with bean sprouts and green onion. Set aside.
Mix all ingredients together to make a thin batter.
Heat a small frying pan just until hot. Then paint on the batter with a spatula until there is a nice thin coating.
Place over the heat and cook just until you see bubbles, remove from heat and lay out on the counter. Dab a little egg on the opposite side. Place a big spoon of the filling in the center and roll up from the bottom. Fold over both sides and continue rolling. Set aside until all are ready.
Heat oil in a deep fryer or deep pot, once hot place spring rolls in the oil and cook until browned. Remove from oil and drain on a strainer, serve with sweet and spicy sauce of choice.