I feel like a rabbit lately.
No really. I’m pretty sure I’ve consumed enough leafy greens this week that I may soon grow a fluffy cottontail and two huge front teeth. Don’t worry, I’m not sick of salads yet. (In fact, I have a great salad recipe to share with you next week.) However, after eating so many of them this week, it’s no surprise that by Friday I was craving a deep-fried alternative.
As not to stray too far from the new norm, I decided to use the huge head of Chinese cabbage from my CSA share and attempt a batch of spring rolls. After research and reading numerous recipes on this popular Chinese appetizer, I finally found this post. SOLD. Any recipe that references “famous” and a family relative in the title has got to be good; a tried-and-true method for creating an authentic dish. And I have to say… this definitely lived up to the name!
The filling is a simple combination of ground pork, cabbage, carrot and ginger sautéed with some common Chinese-pantry staples. The resulting flavor, however, is anything but simple. It’s delicious! Especially when the filling is surrounded by a crunchy, deep-fried wonton wrapper!
Though they do take a little extra effort to make, these would be a great appetizer to serve at your next party. The best part is that they are fun to roll (so you can easily solicit help from your family). Plus you can make them in advance. Just freeze (in a Ziploc bag with parchment paper between the layers) until you are ready to fry. This base recipe is certainly adaptable to any meat or vegetables you have on hand. Give these a try, and let us know what ingredient combinations you come up with.
As for me, I’ll be hopping back to my lettuce-induced, rabbit hole heaven. So more recipes with those nutritious, green salads are coming your way very soon!