This was my first attempt at making my own spring rolls, and they came out tasting really great! I love that spring rolls are so customizable. I can't wait to do these again, next time with some pineapple and mushroom.
You will need:
2 carrots, 1 green pepper, 4 stalks green onion, and a 2 inch piece of cucumber
1/3 cup black bean sauce
spring roll wrappers
sweet chili dipping sauce
Start by slicing your veggies into thin 2-inch strips. Heat two tablespoons of vegetable oil over med-high heat. Once it's hot, put in all the veggies except for the cucumber. After 2-3 minutes, add the cucumber and black bean sauce. (I just drained the sauce from a can of black beans and had plenty!) Heat for 1-2 minutes and then set aside.
Take 6 of your spring roll wrappers and wrap them in plastic wrap so they don't dry out during this process. One at a time, place the wrapper diagonally and brush the edges with water. Then put a spoonful of your cooked vegetable filling onto the wrapper. Fold the right corner over the filling and fold. Then bring in the top and bottom corners and continue rolling until the end. Set aside.
Heat a good amount of vegetable oil over high heat, then place your rolls into the oil. Cook 1-2 minutes on each side, or until brown. Mine cooked really fast, so be careful not to burn them! Once cooked, place onto a plate lined with paper towels to absorb leftover oil. Let cool and enjoy!
