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 Printable Version
 Garlic
Spring Rolls
Ingredients
35
cloves garlic, peeled and divided
2/3
cup fresh lime juice
1/2
cup fish sauce (nuoc man)*
1/4
diced jalapenos
2
teaspoons sugar
1/2
cup water chestnuts, chopped
2
cups ground pork
5
green onions, chopped
1/2
cup grated carrots
1
teaspoon salt
1
teaspoon coarse ground pepper
4
cups thinly sliced Napa cabbage (Chinese cabbage)
18
spring roll wrappers (thawed, if frozen)
1/3
cup canola oil or as needed
Boston lettuce for garnish (optional)
Pickled carrot for garnish (optional)
Green
onion brushes for garnish (optional)
*sold
in Asian sections or Asian grocery stores
Directions
To make sauce, in a food
processor, finely chop 20
cloves of garlic. Mix
garlic with lime juice, fish
sauce and sugar.
Reserve.
To make egg rolls, in a food
processor, chop remaining
garlic. In a bowl,
thoroughly mix garlic with
water chestnuts and next 6
ingredients. Gently
fold in Napa cabbage. On a
work surface, lightly dusted
with cornstarch, wet the
edge of one wrapper, put two
tablespoons of filling in
center. Gold one
corner over the filling.
Fold in sides and roll
tightly. Repeat with
remaining rolls. Heat oil in
large pan. Fry rolls
until cooked and golden
brown. Drain.
To serve, arrange spring
rolls on a serving platter
with bowl of dipping sauce
in the middle. Garnish
with lettuce, carrots, and
onion.
This recipe is the first
prize winner of the 1998
Gilroy Garlic Festival
Cookoff. - Kim Landhuis.
Garlic Festival® Foods products in
this recipe....
Fresh California Garlic (Bagged)
Fresh California Garlic (10 lb. Boxed)
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