Dandy® Vegetable Spring Rolls with Celery Nuoc Cham

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YIELD
6-8

What You Need

Spring Rolls:

  • 1 Tbsp. Olive Oil for stir frying

  • 2 Tsp. Fresh Ginger, grated

  • 2 Cloves Garlic, finely minced

  • 1 Stalk Green Onion, minced

  • 1/2 Cup Sliced Dandy® Celery

  • 2 Ears Dandy® Super Sweet Corn, stripped from cob

  • 8 Fresh Shiitake Mushroom Caps, very thinly sliced

  • 3 Cups Cabbage, shredded

  • 1/2 Cup Carrots, shredded

  • 1 Cup Fresh Bean Sprouts

  • 1 Tbsp. Soy Sauce

  • 1 Tsp. Toasted Sesame Oil

  • 1 Tbsp. Cornstarch

  • 50 Spring Roll Wrappers, defrosted

  • Cooking Oil for Deep Frying (about 3 cups)

 

Nuoc Cham

  • 1/4 Cup Palm Sugar

  • 2/3 Cup Lukewarm Water

  • 1/3 Cup Fresh Lime Juice

  • 6 Tbsp. Fish Sauce

  • 1/4 Cup Dandy® Celery, minced

  • 2 Cloves Garlic, minced

  • 1 Thai Chile, minced

Make It

Spring Rolls

  1. In a large sauté pan or wok, heat the tablespoon of olive oil. Turn on the heat to medium-high and immediately add garlic, ginger and green onion, stirring frequently. Once the oil is hot, add the Dandy® celery, Super Sweet Corn, mushrooms, cabbage and carrots.

  2. Turn heat to high and stir-fry the vegetables for about 2 minutes.  Then toss in the bean sprouts. Add in the soy sauce and sesame oil. Cook for another minute. Then spread the mixture out onto a large baking sheet. Prop the baking sheet up on one side to allow any juices to accumulate at the bottom.  Discard excess juices.

  3. In a small bowl, whisk together the cornstarch and 1/4 cup of cool water to form a slurry. Place a spring roll wrapper on a flat surface.  Add 1 tablespoon of the vegetable mixture into a corner of the wrapper.  Then roll the edge of the wrapper tightly around the mixture. Fold the two side corners towards the middle of the wrapper while continuing to roll up. Paint the top edge with the cornstarch slurry mixture and wrap tightly the rest of the way. Make sure all edges are tightly sealed. Place seam side down. Cover with plastic wrap to avoid drying out.

  4. In a large wok or medium saucepan over high heat, add about 1-2 inches of cooking oil. Slide several egg rolls into the oil and allow them to cook for 2-3 minutes, turning them over a couple times, or until the spring roll wrappers are golden brown. Remove the egg rolls to a cooling rack or paper-towel-covered plate to allow them to drain. Serve hot.

Nuoc Cham

  1. In a small bowl, add water and sugar and stir until sugar has dissolved.

  2. Whisk in lime juice, fish sauce, Dandy® celery, garlic and chile.  Stir well.  At this point, taste the sauce and add more sugar if you prefer it to be sweeter.

  3. Serve with Dandy® Vegetable Spring Rolls

Thank you for this tasty recipe, Chef Todd Fisher!

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