• 1 large carrot,
cut into 3-inch matchsticks 1/8 inch thick (about 2 cups)
• 1 small daikon
radish, cut into 3-inch matchsticks 1/8 inch thick (about 2 cups)
• 1/4 cup sugar
• 1 tablespoon salt
• 2 tablespoons
white distilled or rice wine vinegar
• 30 to 40
five-inch frozen spring roll wrappers, thawed
• 1 large cucumber,
peeled, cored, and cut into 3-inch sticks about 1/4-inch wide (30 to 40 sticks
total)
• 2 whole jalapeño
peppers, cored, seeded, and cut into 3-inch sticks about 1/8th inch thick (30
to 40 sticks total)
• 1 bunch cilantro,
leaves and thin stems only
• For the Dipping
Sauce:
• 1/2 cup Vegan
Mayonnaise
• 2 tablespoons
chili garlic sauce such as sambal oelek or sriracha, or more to taste
• 1 teaspoon juice
from 1 lime
• 2 tablespoons
finely minced cilantro leaves
• 2 quarts
vegetable oil
DIRECTIONS
1.
Combine carrots, daikon, sugar, salt, and vinegar in a large
bowl and massage with hands until vegetables are softened and salt and sugar
are dissolved. Set aside for 15 minutes at room temperature.
2.
Lay one spring roll wrapper down with a corner pointed
towards you. Cover remaining wrappers with plastic or a moist clean kitchen
towel. Add a half dozen carrot/daikon sticks, 1 cucumber stick, 1 jalapeño
stick, and a few leaves/stems of cilantro in a bundle in the lower third of the
wrapper, keeping it in a nice, tight row. Roll from the bottom corner towards
the top, keeping everything nice and tight. Roll until nearly half way up, then
stop.
3.
The next step is to fold the left and right corners towards
the center. Start by first pressing in on the edges of the filling with your
fingertips to make sure it's packed nice and tight. Fold the corners towards
the center, again keeping everything tight. Moistening the edges of the wrapper
with a bit of water will help it stick to itself and keep its shape.You want
the bottom edge to form a 90° angle with the new edge you've just created by
folding over the corner.
4.
After both corners have been folded in, continue rolling
towards the top of the paper. Moisten the top corner of the wrapper with a bit
of water and continue rolling until the entire package is sealed. Repeat with
remaining rolls until all the filling is used up. Finished rolls can be frozen
for up to 3 months in a sealed container. If freezing, fry directly from the
freezer, adding 1 minute to cook time.
5.
To Make The Sauce: Combine mayonnaise, chili garlic sauce,
lime juice, and cilantro. Set aside. Sauce will keep in a sealed container in
the refrigerator for up to 1 week.
6.
To Serve: Heat oil in a large wok or Dutch oven to 325°F as
registered on an instant read thermometer. Add 10 to 15 rolls and cook,
agitating occasionally with a wire mesh spider, until golden brown and crisp,
about 4 minutes. Drain on paper towels and serve immediately with spicy mayonnaise.
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