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Vegetable Spring Rolls
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Vegetable Spring Rolls

1 Hr(s) 5 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Garlic crushed
2 Tbsp cooking oil
1 onion, chopped
Oscar Mayer Ham, cut in small pieces
1 medium size carrots, grated
1 cup green beans, sliced thinly (optional)
1 head medium size cabbage, sliced thinly
Salt and pepper to taste
24 pc. spring rolls wrappers (I prefer this one than egg roll wrappers. It is crispier and it taste good)
Oil (to deep fry)
Dip:
Vinegar
1 tsp fish sauce and/or soy sauce
Red chili crushed
Crushed garlic
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Let's Make It
1
Saute the garlic in 2 Tbsp. cooking oil till it is light brown. Put in the onions, and then add in Oscar Mayer Ham. Saute for 3 minutes. Then add in the vegetables (carrots, beans, cabbage). Add salt and pepper to taste. Cook for another 7 to 8 minutes or till the vegetables are cooked. Don't overcook so the vegetables will still be crispy. Let it cool for about 4 minutes.
2
Separate the spring rolls wrapper while you are waiting for the vegetables to cool down. Make sure to cover the spring roll wrappers with a damp cloth to prevent it from cracking. Put about 2-3 Tbsp. of the vegetable mix in the wrapper and roll. Then deep fry the rolls till its golden brown.
3
Sauce/Dip:
4
Mix the vinegar, fish sauce or soy sauce, crushed red chili and garlic in a bowl. Pour over the spring rolls or just use it as a dip.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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