Ring in the Year of the Horse with this deliciously fresh (and lucky) recipe from the Alaska Sprouts test kitchen. Happy New Year!
Chinese New Year Spring Rolls
with Fresh Pea Shoots and Sprouts
9 spring roll wrappers
1/4 lb diced tofu, pork, or protein of choice
1/2 cup diced onion
1/4 cup fresh cilantro
2 tbsp minced fresh ginger
2 tbsp minced fresh garlic
1 medium carrot (shredded)
1 green onion
1/4 cup fresh pea shoots (or snow pea pods, sliced into thin strips)
1/2 lb fresh mung bean sprouts
1/4 cup coconut oil (for frying)
2 tbsp Hoisin sauce
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp wasabi
1 tbsp sugar
In a pan, saute the protein and onions together until the protein is browned and onions are soft and translucent. Set aside.
Prepare carrot, green onion, pea shoots and set aside. Split the cilantro into two portions. Combine ginger, garlic and 1/8 cup of cilantro with a food processor, de-stem the rest of the cilantro and set aside.
Combine hoisin, soy sauce, rice vinegar, wasabi and sugar in a bowl and whisk. Set aside.
Whisk one egg in a small bowl, set aside for sealing rolls.
Test Kitchen Tip: Work with one wrapper at a time, keeping the rest in a bag to conserve moisture.
Lay spring roll wrapper out smoothly, and place meat filling, carrots, green onion, pea shoots, cilantro and garlic/ginger/cilantro mixture onto the wrapper. Fold the wrapper around the filling. Roll tight halfway, then fold the sides in. Roll 3/4. Spread a little egg mixture on the end and roll the wrapper up tight.
Pour 1/2″ oil into a fry pan. Heat oil to medium high. Place three rolls in pan, turning, until all 4 sides are golden brown. Place cooked roll on a paper towel to blot excess oil. Cut in half and serve with dipping sauce. Perfectly paired with a fresh microgreen salad.
– Your Local Sprout Growers