Recipe: Spring Rolls

Last night I was inspired to try out a new recipe of Spring Rolls with a Rice Noodle stir-fry. It turned out really good and super easy. One thing I like about the Spring Rolls is that you can make the filling a head of time and then make the rolls when your ready. The rolling and frying part doesn't take long at all. 

The Stir-Fry was a simple recipe of Rice Noodles, chopped Carrots, Water Chestnuts, Cilantro, Garlic, and about 1/2 c. of Peanut Sauce (store-bought for me).  You can add more veggies to it if you prefer. 

For the Spring Rolls you'll need 

1 lb. package of Hot Italian Sausage 

(you can get medium or mild for your spice level preference)

1 cup Sliced Carrots

1 cup Chopped Cilantro

2 Tablespoons Soy Sauce

2 Tablespoons Minced Garlic

Directions

1. Add all ingredients to a hot oiled skillet

2. Ground meat very finely

3. Once cooked thoroughly place in fridge to cool off completely. 

*** Make sure your filling mixture is completely cooled off before rolling.

 If not, it could cause holes in the spring rolls ***

Once your ready to start making the rolls grab a little cup of water along with a Tablespoon and the bowl of filling.

  Place your oil into a large pot and turn on med-high heat. 

1. Place 1- 1 1/2 Tablespoons of filling in corner of roll. 

2. Fold up bottom and spread filling out like a hot dog. 

3. Place a small amount of water on the folded up side (I just dip my fingers in the cup of water and run them along the side) and fold in the edges.

4. Place more water along the top of the newly made triangle section and roll the spring roll up from bottom to top of the triangle. 

5. Set aside and keep rolling. Once your finished and the oil is starting to crackle, place the rolls into pot. It should take about 5-10 minutes to get to golden brown. Once golden brown, take out and let sit for a few minutes. They will be hot inside! 

These are a perfect compliment to any stir-fry or as a snack by themselves.

Enjoy!

xo leah