Vegetable spring roll with sweet chili dressing

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

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A light and crispy spring roll you shud master right now.

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Ingredients

2 tablespoons canola oil

1 small onion, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1/2 cup cremini mushrooms, finely chopped

1 cup cabbage, finely chopped

2 medium carrots, peeled, thinly sliced

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sweet chili sauce

24 (6-inch) spring roll wrappers

1 egg, beaten for egg wash

Sweet Thai chili sauce for dipping

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Preparation

For dip, in small bowl, add all ingredients and stir until sugar is dissolved. Let stand 30 minutes

For spring rolls, in large skillet or wok over medium-high heat, add onion, garlic, and ginger and cook for 5 minutes; add mushrooms, cabbage, and carrots; cook for 3 minutes. Remove mixture from skillet; to same skillet add soy, oyster, and chili sauces and cook 1 minute; return vegetables to pan and toss. Removed from heat and cool.

To assemble, place 1 tablespoon filling onto lower part of wrapper, brush outer edges with egg egg wash. Fold in sides and roll up tightly. Repeat with all wrappers.

To fry, heat 2 inches vegetable oil in small pot to medium-high heat. Fry spring rolls in batches about 1 minute each, drain on paper towels.

Serve with sweet chili sauce. Makes 24.