According to my favorite TV series Mad Men, cocktail hour was very popular in the 50s. It was a nightly event where a lady would dress up and greet her man with a cocktail in hand at the door. I love the idea of bringing back Cocktail Hour with my husband so I figure these healthy vegetarian spring rolls can add a little after work cocktail hour spice. It's perfect as it won't fill you up too much but can prevent you from getting totally hammered.
Unless of course, getting totally hammered is what you're after! Or, if your name is Don Draper.
Cook Time: 40 minutes
Estimated Cost: $ 6
- 1 cup Enokitake mushrooms
- 1 small ginger, grated
- 2 onion, sliced
- 1/2 green bell pepper
- 1 medium carrot, sliced
- 20 sheet of spring roll wrappers
- 1 cups bean sprouts
- 1/2 cup fresh coriander, roughly chopped
- 1/2 cup fresh basil, chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sesame oil
- 2 tablespoon soy sauce
- Place 2 tablespoons of oil in a large frying pan over medium to high heat. Fry onion and gingers for about 1 minute.
- Add mushrooms, green peppers and carrots, as you stir-fry, add in the sauce. Stir-fry 1-2 minutes until vegetables have softened.
- Remove from heat and add bean sprouts, tossing to mix in. Make sure all the ingredients are dry before making the rolls.
- Take a sheet of spring roll wrapper, spread 1 1/2 teaspoons of the mixture on each sheet, moisten all the sides with beaten egg. Fold the 2 side edges and roll the sheet.
- Place the spring rolls in oil, fry them for about 1 minute on each side. They are done when they turn light brown. Drain them on paper towels.
- Serve with soy sauce or rice vinegar.