Chinese Spring Rolls

(source: Emmett O’Brien Culinary Students/Chef Heather Priest)

Note: these rolls are soft in finish and NOT fried

2 tbsp sesame oil

3 gloves garlic or garlic scapes

2 tbsp minced ginger

1/2 red onion julienned

2 stalks bok choy julienned

2 medium carrots julienned

3 eggs

2 tbsp mirin wine (or any dry white wine)

1 tbsp soy sauce

Store-purchase sauce, like sweet chili lime, for dipping

Add 2 tbsp sesame oil to a plan and saute garlic, ginger and onions for 2 mins. Add carrots and bok choy and cook for 2-3 more minutes. In a small bowl, whisk your eggs together.  In a small heated pan that’s been sprayed, cook eggs in a layer until solid. Slide cooked egg onto cutting board and chop into strips. Mix together wine and soy sauce and add this to the vegetable mixture. Season with salt and pepper. Lay out spring roll paper and lay in a verticle strip of vegetables and a couple of strips of egg. fold the edges of your spring roll in and roll like a burrito. Dip into sauce and enjoy.