slot bet 100 Spring Rolls – Eric Theiss

Spring Rolls

Spring Rolls

Makes 20-25 rolls

3 tbsp. canola oil, to sear vegetables
3 cups savoy cabbage, shredded
1 tsp. sea salt
1 carrot, peeled and diced small
1 head savoy cabbage
15 shiitake mushrooms, stemmed and chopped
1 tsp. ginger root, peeled and minced
1⁄2 tsp. garlic cloves, peeled and minced
3 scallions, chopped
1⁄2 cup water chestnuts, chopped
1 egg yolk
2 tbsp. water
1 package spring roll wraps
2 qt. canola oil, for frying

1⁄4 cup rice vinegar
1⁄4 cup soy sauce
2 tbsp. sesame oil
1 tbsp. orange marmalade
2 tbsp. ginger, peeled
2 cloves garlic, peeled
1 small onion, peeled and quartered


  1. Place the Copper Chef on high heat. Add half the canola oil and savoy cabbage. Sprinkle with salt and sear for about 4 minutes. Remove and set aside.
  2. Add the rest of the oil and sear the carrot pieces and mushrooms for about 4 minutes. Add the scallions, garlic, and ginger. Cook for 2 minutes, then add to the savoy cabbage that has been set aside.
  3. Add the chopped water chestnuts to the savoy cabbage. Mix well and let cool.
  4. Make an egg wash with the yolk and water.
  5. Place a spring roll wrap on the counter. Add some savoy cabbage filling, then brush the edges with the egg wash. Roll like a burrito.
    Repeat until finished.
  6. Place the cleaned Copper Chef on medium heat. Once preheated, add canola oil until pan is half full and heated to 365o F.
  7. Cook the spring rolls in the oil until golden.
  8. For the dipping sauce, add all sauce ingredients, except garlic and onion, to a blender. Blend. Add the garlic and onion. Pulse until chopped.
  9. Serve spring rolls with dipping sauce.

Eric’s Tip: If you need to prepare these in advance, give the rolls a light sprinkling of cornstarch and wrap in parchment individually.

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