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HEALTHY SPRING ROLL RECIPE - KOJI COOKS

Updated: Feb 6




Of all my many, many appetizers Spring Rolls are the most requested. Here is a simple recipe with variations listed below. Serve with Lettuce Leaves for wrapping or Garnishes of your choice and Sweet Chili Sauce - Mae Ploy, easy to find is Great!


CRISPY SPRING ROLLS with Cabbage, Watermelon Radish, Melon, Black Sesame Seeds & Sweet Chili Sauce for dipping
CRISPY SPRING ROLLS with Cabbage, Watermelon Radish, Melon, Black Sesame Seeds & Sweet Chili Sauce for dipping

I have had variations of Spring Rolls on my Menus since my first executive Chef position at SANTACAFE in Santa Fe, New Mexico - circa 1985. The veggies in the Filling always remain the same, fresh uncooked julienned vegeatbles but the protein changes regionally. In Santa Fe I used Smoked Pheasant, in New Orleans Crawfish, in San Francisco Dungeness Crab, in Hawaii Ahi Tuna and in Maine Lobster. For a Vegetarian version I add Shiitake Mushrooms.


SPRING ROLLS from my Cookbook EAST MEETS SOUTHWEST while Chef at SANTACAFE circa1985
SPRING ROLLS from my Cookbook EAST MEETS SOUTHWEST while Chef at SANTACAFE circa1985


SPRING ROLLS - Recipe (makes 24)

6c Vegetable Oil in a high sided Pot or a Deep Fryer to fry.

1 Package defrosted frozen Spring Roll Wrappers, there are many brands they are all good.


FROZEN SPRING ROLL WRAPPERS
FROZEN SPRING ROLL WRAPPERS

WRAPPING
WRAPPING

1 Large Egg White, in a small bowl, mixed with Chopsticks.

THE FOLLOWING VEGETABLES CUT IN FINEST 3" JULIENNE - (between 1/16" and 1/8".

3c Very finely julienned Napa cabbage, cut the ribs very fine or they will poke through the wrappers.

1 Large Sweet Red Pepper, halved, seeded, end cut off for straight cut matchsticks, the curved ends pieces can be finely diced and mixed in the filling (no waste!).

2 Peeled, medium sized Carrots, cut with a Mandoline or a Green Papaya Shredder (I use one).

1 Peeled, medium sized Red Onion, cut in half lengthwise then finest sliced on the Mandoline.

2 Trimmed, stalks of Celery, cut in finest matchsticks.

1 LB of Protein of your Choice - cut small or slivered.

  • Cooked, peeled Shrimp cut in 14" segments.

  • Cooked slivered Chicken.

  • *Fresh Tuna or Salmon cut in 3"x 1/4" matchsticks - see step 1.

  • 20 fresh Shiitake Caps, cut in 1/8" slices.


METHOD

  1. Toss all the Veggies with the Protein of choice * if using Salmon or Tuna hold them off to the side - to add per roll.

  2. Working with two wrappers at a time, place them on a work surface, like a Diamond point up and cover the others loosely with Plastic Wrap (so they don't dry out),

  3. Place a scant 1/4c of filling 1/3 up from the bottom, centered on each wrapper, straighten the filling out with your hands, so it is a relatively even bar. If using Salmon or Tuna lay a piece across each pile of veggies.

  4. Brush the top point of the Diamond an inch or so down lightly withold the two opposing sides in, to create parallel side lines, continue to roll closed (like a Burrito) pressing firmly to seal. (make sure there are no open ends or sides, fold the sides in further if necessary (this is crucial or they will fill up with Oil when cooked)!

  5. Continue with remaining wrappers.

  6. Hold on a Sheet Pan until ready to fry, they can be frozen at this point - freeze flat so they don't stick together, then you can bag them.

  7. Fry @ 375 degrees until golden about 3-4 minutes for fresh - 7 for frozen, blot on Paper Towels, cut in half and serve with Garnishes and Sweet Chili Sauce. the Egg White.

  8. Roll up one half turn an.d pull tightly towards you to firm up,

  9. Cooked Lobster cut in 1/4" chunks.

  10. Cleaned Crab

  11. Kani (fake Crab) pulled apart






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