KOSHER SPRING ROLL WRAPPERS RECIPES

Steps:

• Place 2 teaspoon sesame oil in a wok or large frying pan over medium to high heat. Add garlic, ginger, green onion, and chili. Stir-fry until fragrant (about 1 minute). Add cabbage and mushrooms. Stir fry two more minutes.  Add noodles, cilantro, soy sauce, lime juice and sugar stirring well.  Remove from heat and adjust seasoning to taste. To assemble rolls, lay spring roll wrappers on a clean working surface. Place one heaping tablespoon of filling on each wrapper. Spread filling along the width of the spring roll wrapper - you'll want to do this 2/3 of the way down, closer to you so you have room to roll it. Try not to include too much of the liquid left from the wok/pan (a slotted spoon works well for this). Fold the left and right sides of wrapper over filling. Lift up the end nearest you and tuck over, rolling upwards. Secure by dipping your fingers in some water and wetting the end, "pasting" it shut. To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When oil begins to form snake-like lines across the bottom of the pan, the oil is starting to heat up. To test it, dip one corner of a spring roll into the oil. If it begins to sizzle and cook, the oil is ready. Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Place on paper towels (or a clean dish towel) to drain while you finish frying the rest. Serve spring rolls while still hot with duck sauce or your own dipping sauce.

Steps:

• Place 2 teaspoon sesame oil in a wok or large frying pan over medium to high heat. Add garlic, ginger, green onion, and chili. Stir-fry until fragrant (about 1 minute). Add cabbage and mushrooms. Stir fry two more minutes.  Add noodles, cilantro, soy sauce, lime juice and sugar stirring well.  Remove from heat and adjust seasoning to taste. To assemble rolls, lay spring roll wrappers on a clean working surface. Place one heaping tablespoon of filling on each wrapper. Spread filling along the width of the spring roll wrapper - you'll want to do this 2/3 of the way down, closer to you so you have room to roll it. Try not to include too much of the liquid left from the wok/pan (a slotted spoon works well for this). Fold the left and right sides of wrapper over filling. Lift up the end nearest you and tuck over, rolling upwards. Secure by dipping your fingers in some water and wetting the end, "pasting" it shut. To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When oil begins to form snake-like lines across the bottom of the pan, the oil is starting to heat up. To test it, dip one corner of a spring roll into the oil. If it begins to sizzle and cook, the oil is ready. Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Place on paper towels (or a clean dish towel) to drain while you finish frying the rest. Serve spring rolls while still hot with duck sauce or your own dipping sauce.