½ purple cabbage, thinly sliced
2 to 3 medium carrots, thinly peeled into strips
½ red bell pepper, thinly sliced into strips
½ yellow bell pepper, thinly sliced into strips
1 – 8 ounce can water chestnuts, thinly sliced
1 can baby corn, cut into small pieces
1 bunch of scallions, thinly snipped on a diagonal
1 bunch cilantro, stems removed and discarded
1 package egg roll wrappers
2 Tablespoons vegetable oil
For the sauce:
2 Tablespoons fresh ginger, peeled and grated
½ cup soy sauce
2 Tablespoons apple cider vinegar
1 Tablespoon chopped scallion
1 Tablespoon cilantro leaves, chopped
Red pepper flake, to taste
Salt and pepper, to taste
1. Wash and prepare vegetables, keeping them separate
until you’re ready to build spring rolls. While preparing
scallions and cilantro, reserve 1 Tablespoon of each for the
2. To make the sauce, mix together ginger, soy sauce, apple
cider vinegar, scallion, and cilantro and whisk to combine.
Taste and season with salt and pepper, if needed. Add red
pepper flakes if a spicy sauce is desired.
3. Arrange the wrapper in a diamond front of you. Layer a few
pieces of cabbage, a two or three strips of carrot, two or
three slices each of yellow and red pepper, a few pieces of
water chestnuts, a few pieces of baby corn, a sprinkle of
scallion pieces and about five cilantro leaves onto the
center of the wrapper. Take care to not overfill or it will be
too bulky to roll.
4. With both hands, fold the right and left corners onto the
vegetable mixture. Using your thumbs, roll the bottom
corner ¾ of the way to the top. Dip your finger into some
water and moisten the top corner so that the wrapper
sticks together. Continue rolling the bottom corner around
the vegetable mixture until you have a small cylinder roll.
Repeat until no wrappers remain.
5. Heat vegetable oil in a griddle or skillet. Carefully place
rolls seam side down into the griddle and cook until brown.
Periodically rotate the rolls so that all sides cook evenly.
6. Serve warm with dipping sauce on the side.