• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Vegetable-Rice Spring Rolls with Garlic-Hoisin Sauce

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1 c Jasmine rice; (see note)
  • 2 c Water
  • 2 tb Sesame oil
  • 1 tb Fresh ginger root; peel,
  • -finely chop
  • 1 1/4 c Baby carrots; julienned
  • 2 c Fresh mung bean sprouts
  • 1 c Sunflower sprouts
  • 1 c Mixed alfalfa; lentil or
  • -radish sprouts
  • 1/2 c Fresh chives; cut 1" long
  • 1 ts Cornstarch; DISSOLVED IN
  • 1 ts Soy sauce
  • 1/4 ts Salt


1/4 c Water
2 Cloves garlic; finely
2/3 c Hoisin sauce
3 tb Reduced-sodium soy sauce
12 7 1/2-inch square sprin-roll
-wrappers or egg roll ski;
-(up to 8") thawed
1 tb Water
Vegetable oil for frying
Additional fresh sprouts;

In 2-quart saucepan, heat rice and water to boiling over high heat. Reduce
heat to medium; cover and cook rice until tender and all water has been
absorbedabout 17 minutes. Remove from heat, uncover, and set aside to
cool to room pemperature.

Meanwhile, prepare vegetable filling: Heat wok or large skillet over medium
heat. Add sesame oil and gingerroot; cook 15 seconds. Add carrots; stir-fry
1 minute. Add all the sprouts, chives, cornstarch mixture, and salt;
stir-fry until thickened and bubbly. Remove from heat and cool to room
temperature. Prepare Garlic-Hoisin Sauce: In 1-quart saucepan, heat water
and garlic to boiling. Remove from heat and stir in hoisin sauce and soy
sauce until well mixed. Pour into small bow.

To make a roll, on a plate, place a wrapper with one corner toward you.
Brush 1-inch-wide band of egg mixtrue around edge of wrapper. Place 1/12 of
rice in the center and spread to a 4- by 2-inch rectangle. Top with 1 1/2
of filling. Fold bottom corner over filling. Fold opposing side corners
over the roll and brush top corner with egg mixture. Continue rolling to
top corner to make a firm, 4-inch-long cylinder. Place roll on a tray;
cover with plastic wrap. Repeat with remaining wrappers, rice, and
vegetable filling. (Rolls can be make ahead, covered, and refrigerated for
several hours.)

In 4-quart saucepan, heat 2 inches oil to 375° on deep-fat thermometer. Fry
rolls, 3 at a time, for 2 to 3 minutes or until golden brown. Drain on
paper towels. When ready to serve, halve each roll croswise on an angle.
Place 4 halves, cut sides up, in center of each of 6 serving plates.
Garnish plates with additional sprouts, if desired. Serve with
Garlic-Hoisin Sauce.

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