(NC)—Bring some Asian flare to your table with these easy to prepare spring rolls. The Ontario Greenhouse pepper filling gives the great colour and tanginess these rolls deserve. They can be prepared several hours ahead or one day prior and fried right before serving. The dip is open to experimentation. Try a simple soya sauce or light plum sauce.
20 sheets of spring roll wrappers
2 Ontario Greenhouse red peppers
2 Ontario Greenhouse yellow peppers
2 green peppers
1 Napa cabbage
1/4 tsp (1 mL) ginger (fresh minced or ground)
3 sprigs of fresh cilantro
Salt and pepper to taste
Oil for frying, such as sesame oilDip:
6 oz soya sauce
2 oz White vinegar
1. Julienne the Ontario Greenhouse peppers, green peppers and cabbage into small strips.
2. Add 2 oz of the soya sauce, minced ginger and cilantro to mixture; add salt and pepper to taste.
3. Wrap into spring roll sheets and fry in oil until wrappers are golden and crispy. These spring rolls are delicious when served with the soya sauce and white vinegar dip.
4. Add remaining 4 oz of the soya sauce with white vinegar for the dip.