SPRING ROLLS

Ingredients


1 med onion - cut into strips

1 med carrot - julienne

1/2 can bamboo shoot  (strips)

125 g (approx. 10 leaves) cabbage - shred (discard lower portion of middle vein)

1/4 tsp sugar

salt, pepper to taste

1/2 tsp corn or tapioca starch

1 pkg spring roll wrapper (20 medium) - "Spring Home TYJ Spring Roll Wrapper"

Directions
Fry onion in 1 Tbsp oil until slightly soft. 

Add carrot and cook for about 1 min. 

Then add in cabbage and fry until soft. 

Put in bamboo shoot and stir well. 

Add sugar, salt, and pepper. 

Turn off heat and add tapioca starch directly to veggies. 

Stir well.  Cool before wrapping.

Place one wrapper on working surface, with one corner towards you. 

Put 1 heaping Tbsp of the above filling on the wrapper, leaving about 2" on either side, and roll away (just one turn) from you. 

Fold one side of wrapper over filling, make another roll, then fold the other side over filling and finish rolling towards other end of wrapper.  

Place seam side down. 

Using tongs or wooden chopsticks, place seam side down into hot oil and hold for a few seconds to seal. 

Deep fry until golden-brown and drain on paper towels.

Serve with your favourite dipping sauce.

Always a favourite.  My son likes it "unfried".  This is the way he likes it.  Brush the wrapper with some hoisin sauce and hot sauce (optional).  Put in the filling.  Roll up and enjoy.