Note: You will probably have to go to your city's Chinatown to find the spring roll wrappers (usually in the freezer section) needed for this recipe. While you're there, pick up some asian fresh noodles and soft tofu to make some of the other recipes in this section.
1 onion, sliced
1 bunch green onions, sliced
1 Tbsp peanut oil
2 cups shredded carrots
4 cups shredded green cabbage
2 cups bean sprouts
1/4 cup tamari or soy sauce
black pepper
1 package spring roll wrappers
5-6 cups peanut oil
1. Take the package of spring rolls out of the freezer and allow to thaw.
2. Heat wok or frying pan and add the 1 Tbsp peanut oil. Add the onion and green onions; stir-fry several minutes, then add carrots and cabbage. Stiry-fry briefly until colors turn bright. Stir in bean sprouts.
3. Add the tamari and pepper to the vegetable mixture. Mix well and set aside to cool completely.
4. Lay a spring roll skin on a flat surface with a corner facing you. Place 2 Tbsps of the filling across the bottom third of the wrapper. Brush water around the edges of the entire wrapper. Fold up the bottom corner and roll once. Then fold in both sides and roll up all the way. Press the end to seal. Repeat with remaining wrappers and filling.
5. Put the 5-6 cups of peanut oil into a saucepan, so that it is 2-3 inches deep.
Heat the oil on medium-high heat.
6. Deep-fry the spring rolls in batches, without crowding them, turning frequently, until golden brown, about 3 to 5 minutes. Drain on a wire cooling rack. If you want, serve with a plum sauce or mustard.
Source: adapted from a recipe in "The American Vegetarian Cookbook" by Marilyn Diamond, 1990, published by Warner
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