Spring Rolls with Sweet and Sour Sauce

SPRING ROLLS

Start with a stir fry for your filling.

Make sure your ingredients are finely chopped or shredded/grated. There's many things you can put into it, but we did:

Carrot (grated)
Ginger (grated)
Bean sprouts
Green onions
Spinach
Mushrooms
Garlic
Cilantro

Toss your freshly chopped ingredients in rice vinegar, salt, and pepper.
(Soy sauce or sesame oil would also be good instead of vinegar)
Stir fry and with a little oil (we did canola)

Make one rice wrap at a time:


Turn on your faucet in the sink and dip the rice paper under the running water, coating both sides in water. Put on plate, and scoop 2 Tablespoons of filling in the middle. Wrap up like you would a burrito. Brush all sides of the wrap with water and corn starch or water and rice flour.

Heat oil and fry. Spring rolls are usually deep fried, but we just lightly browned them on the stove with canola oil.

SWEET AND SOUR SAUCE

1/4 cup pineapple or orange juice
1/4 cup white vinegar
3 Tablespoons agave
1 and 1/2 teaspoons organic ketchup
1 teaspoon corn starch or rice flour dissolved in 2 tsp. hot water

Heat everything to boiling, stir and let boil for 30 seconds to a minute.
Put in fridge and let it thicken up as it cools.