Spring Rolls With Napa Cabbage And Tofu Recipes

Steps:

• Heat the 1 T of oil in a large pot. Add the garlic, onions, and carrots and cook for five minutes on medium heat. Add the cabbage, spices, and stir-fry sauce. Cook until cabbage is reduced and limp, approximately 10 to 15 minutes. Add the rice wine and cook until no longer sizzling, just a few minutes. Allow to cool partially before stuffing spring rolls.
• The dough for spring rolls is different than the dough for egg rolls. I had to find spring roll wrappers at an Asian grocery store. They are vegan (which makes this recipe vegan!) but if you can't find any and don't worry about consuming eggs, egg roll wrappers will work as well.
• Stuff the rolls according to the directions on the package, or by following these simple instructions; place a single wrapper on a flat surface so that a corner is facing you. Place 2 to 3 tablespoons of filling below the wrapper's midsection. Fold the bottom corner up so that it just encases the filling. Fold the sides in so the wrapper covers the filling and resembles an envelope with a long top. Press gently as you roll the filling upward, encasing it in the remaining dough.
• If your dough doesn't stick, fill a small bowl with water and use it to lightly wet the dough as you fold during each step.
• Deep fry three rolls at a time in a "Fry Daddy" deep fryer or pan fry in a non-stick pan in one half inch of oil, turning to cook thoroughly. Remove from oil while using either method when the dough has browned evenly but is still light in color. The dough will continue to brown once removed from heat.
• Serve and enjoy!
• NOTE: To freeze, place fresh, uncooked spring rolls in a plastic container, separating each roll with wax or parchment paper. You can do this by layering them or by wrapping them. If they touch, the dough will freeze together and ruin your rolls. Once frozen, you can transfer them to a smaller container without the paper. Thaw for several minutes prior to frying.

Steps:

• Mix the mustard with 3 tbls. water and set aside.
• Heat 2 quarts water with the sliced ginger and 1 tbls. salt. When it boils, add the cabbage, scallions, anad broccoli and cook for 1 1/2 minutes.(the water won't return to a boil). Drain the vegetables, rinse them with cold water, then wrap them in a clean towel and squeeze a few times until dry. Combine them with the tofu, minced ginger, and garlic. Sprinkle with the sesame oil, sugar, vinegar, and 3/4 teaspoons salt. Toss well and taste the mix to be sure it's seasoned to your taste.
• Lay one egg roll wrapper on the counter at a diagonal, with a corner facing you. Heap 3 tbls. of the filling crosswise, near the base. Lay a cilantro(or parsley) sprig on top. Fold up the lower corner, fold in the outer corners, then wrap. Repeat, using the rest of the filling. Place the egg rolls on a plate and cover with wax paper, then with plastic wrap, until ready to cook.
• To cook, heat 1/2" peanut oil in a medium skillet until hot enough to quickly sizzle a corner of an egg roll. Add two egg rolls and fry until golden, about 2 minutes. Turn and fry the second side, then remove to paper towels to drain. Continue frying the rest.
• Serve hot with mustard sauce or dipping sauce of your choice. Enjoy!

Steps:

• - In a medium saucepan, bring 1 cup water to boiling. Slowly add rice and return to boiling; reduce heat. Simmer, covered, about 15 minutes or until most of the water is absorbed and the rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Uncover; let rice cool. Set rice aside. - In a 4- to 5-quart Dutch oven, combine 12 cups (3 quarts) water and the 1 tablespoon sea salt. Bring to boiling. Meanwhile, in a large bowl, combine 8 cups cold water and ice cubes. - Remove 8 outer leaves from cabbage. Make a cut through each individual leaf at the base where it attaches to the core. Trim out some of the woody stem area from the leaf. Set the remaining head aside. - To blanch, carefully add trimmed cabbage leaves to boiling water; cook for 30 seconds to 1 minute or until just wilted. Cool quickly by plunging cabbage leaves into ice water for 1 minute. Remove individual leaves from water and lay each flat on a cloth towel to dry. Set leaves aside. - For vegetable filling: From the remaining cabbage, finely chop enough to measure 1 3/4 cups. In a large bowl, combine the finely chopped cabbage, carrots, onions, parsley, sesame oil, lime peel, lime juice, the 1/2 teaspoon salt and pepper. - About one hour before serving, assemble rolls. (These rolls benefit from allowing the surface to dry a little, so making them an hour or so in advance of serving is a good idea.) First, squeeze out any excess water from the vegetable filling. Then, on the counter or cutting board, take a blanched cabbage leaf and lay it flat, with the base end toward you. In the center of the leaf, place 1/4 cup of the vegetable filling on center of leaf, then place 2 tablespoons of the rice on top of the vegetable mixture. - Roll the base end over the rice and filling. Fold both left and right sides over so that it just covers the opening on the edges. Continue rolling toward the end, wrapping tightly with care not to tear the leaf. Place finished roll on a serving dish with the end tucked under the roll, seam side down. Repeat with remaining leaves, rice and vegetable filling. - To serve, if you like, cut each roll in half crosswise on a diagonal to make 16 pieces. Serve with soy sauce or teriyaki sauce.