Angry Ginger - Spicy Spring Rolls

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Are you looking for an easy way to branch out and try something new or to use up those leftover Thanksgiving turkey or other protein in your fridge (these are great with chicken, sausage, turkey or even tofu). These fresh and easy spring rolls will wow your family or guests and are a great way to repurpose leftovers. Made with SH’ That’s Hot! Angry Ginger, our best selling sauce, they are just spicy enough but not overwhelming and with great flavor. Also included is a recipe for a sweet and spicy dipping sauce. Enjoy!  

Spice level: low to medium

 

Ingredients:

Filling:

1 tbsp Olive Oil or Vegetable
1 head cabbage – shredded *
4 cloves Minced Garlic
2 carrots - grated *
1 tbsp Italian Seasoning
1 cucumber - remove the seeds and dice
2 tbsp SH’ That’s Hot! Angry Ginger Hot Sauce
1 bunch of green onions
½ medium White Onion
Salt and pepper to taste
2 Chicken thighs (or any other leftover protein you have in your refrigerator or tofu, based on your preference)
* You can use prepackaged coleslaw mix to replace the cabbage and carrots)

 

Wrappers:

Any Spring Roll wrappers from the store or Asian market. Package may say “Rice Pancakes” and the wrappers typically need to be soaked to soften. Popular brands are “Blue Dragon” or “Ban Trang” spring roll wrappers.

 

Dipping Sauce:

1/4 cup rice wine vinegar
1/4 cup hot water
2 tbsp SH’ That’s Hot! Angry Ginger hot sauce
2 tbsp honey

 

Directions:

Heat a large skillet on medium heat. Add olive oil until it starts to make slight waves. Add garlic and onions and sauté until they start to get soft. Add Oregano, Italian seasoning and 1tbsp of Angry Ginger sauce and cook until onions are translucent. Add cabbage and carrots and cook for 7 – 10 minutes until cabbage is wilted (you may need to add additional seasonings including salt and pepper depending on how flavorful you want the mixture to be). Add cucumber and green onions and cook 3-5min until all vegetables are soft. Add Remaining table spoon of Angry Ginger. Set aside and allow mixture to cool to room temperature (you can put in refrigerator for 5-10min if in a hurry).

 

While the mixture is cooling, find a bowl that is large enough to submerge your sheet of rice paper into the liquid without needing to bend it. Fill that bowl with 1-2” of warm water. Using your hands, wet your work surface to keep the wrapper from sticking. Place 1 spring roll wrapper at a time in the bowl of warm water. Let sit for approximately 10 seconds until it is nice and soft without being mushy. Take wrapper out of the water and place on a lightly wetted plate or surface. Take 1-2 spoonfuls and place in the center of the wrapper (not too much though or you wont be able to roll the wrapper. Quickly, roll the spring roll by folding in two of the corners over the mixture then start to stretch the wrapper over the mixture and roll, continuing to tuck in the corners as needed to make the roll as tight as possible without ripping the rice paper (don’t get frustrated, it took me a few to get it right the first time then becomes second nature).

 

Once rolled, they can be served warm or cold. Serve with soy sauce (you can add a little fresh garlic which gives it a nice flavor or try the sweet and spicy Angry Ginger sauce below).

 

To make the dipping sauce, in a blender, combine all ingredients and blend until smooth. You can add more or less hot sauce and honey to taste, depending on how hot or sweet you want it.


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