Sarah made these spring rolls. I did not have too much faith she was going to do something so delicious. I think she was kind of “picada” (this in Spanish slang means kind of annoyed because of a competition, or being really into a competition), because a couple of weeks ago I bought some frozen spring rolls in a Thai store. She did not want me to buy them, but finally agreed. She showed me we can do it ourselves… and that are yummier, and probably way healthier.
- Eggroll shells (in Europe usually come frozen in Asian stores, in the U.S. in big grocery stores)
- 1/2 cabbage
- 4 Carrots
- 1 Onion
- 1 clove garlic
- bean sprouts
- 250 gr. (1/2 pound) tofu
Sautte garlic and onion. Add carrots and cabbage. Cook for 10 minutes. Add sprouts and crumbled tofu. We also put a little bit of grounded beef. Salt and Pepper.
Then you put the mixture in the eggroll shells. Follow the pictures on the package to roll them 🙂
Always fry in a small pan, so you save oil and energy. (That’s Carlos’ abuela advice). Serve with rice.
We also bought in the Thai shop, a great sweet&sour sauce. With a spicy kick, but good flavor. Sarah likes it with mustard. We used a french one, but in the U.S., the honey mustard is what you want. Carlos prefered the sweet&sour.