Vegetable Spring Rolls

Ingredients

• 12 sheets spring roll wrappers
• 2 cups jicama
• 1 medium carrot
• 1 medium onion
• 2 cloves garlic
• 2 tbsp soy sauce
• 2 cups vegetable oil

Instructions

1. 1

   Peel and julienne the 2 cups jicama and 1 carrot; finely chop the 1 onion and 2 garlic cloves.

2. 2

   Heat 1 tbsp vegetable oil in a skillet over medium heat. Add onion and garlic, cook until soft, about 3 minutes.

3. 3

   Add jicama and carrot, stir-fry for 5 minutes until slightly tender. Stir in 2 tbsp soy sauce, cook 1 minute. Let cool.

4. 4

   Place a wrapper with a corner facing you. Add 2 tbsp filling near the corner, fold over, tuck sides, roll tightly. Seal edge with water.

5. 5

   Heat remaining oil in a deep pan to 350°F. Fry rolls in batches, turning, until golden and crisp, about 4 minutes. Drain on paper towels.

Tools you’ll need

• skillet
• deep pan
• paper towels

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