Chinese cuisine is one of our absolute favorites, well any Asian cuisine actually. When we first met we both had an affinity for Chinese culture, but since our trip to China in 2006, to bring home our new Chinese daughter, we have become even more enchanted with all things Asian, but especially food. We love Thai, Japanese, Mandarin, Cantonese — you name it! Since it is one of our favorites, we are constantly on the lookout for great recipes, or trying to devise a recipe that is similar to a dish we have had in a restaurant that we particularly enjoyed. This recipe for Asian Spring Rolls is one of our favorites!

Ingredients

SPRING ROLLS

2 tablespoons peanut oil

3 scallions chopped

2 small cloves of garlic, finely chopped

3/4 teaspoon lemon grass finely chopped

1 teaspoon fresh ginger, grated

1 small Serrano chile

1/4 cup red bell pepper, diced

2 tablespoons chopped fresh cilantro leaves

3 tablespoons soy sauce

12 spring roll wrappers

1 egg white

Vegetable oil for deep-frying

DIPPING SAUCE

1/2 cup sweet and sour sauce

4 tablespoons chile and garlic sauce

1 tablespoon scallion tops chopped

1 lime

Preparation

SPRING ROLLS

In a wok or medium non-stick skillet heat the peanut oil. Sauté the three scallions, garlic, lemon grass, ginger and chile pepper until lightly brown. Add the bell pepper. Stir-fry for about 3-4 minutes. Stir in the soy sauce and the cilantro. Remove from heat and allow to cool.

In a small bowl beat the egg white, and set aside. On a flat surface, work with one wrapper at a time, keeping the others covered with a damp towel. Place a spoonful of filling in the center of the wrapper. Fold the bottom edge over the filling, and then fold in the right and left edges. Brush the edges with the egg white and roll up tightly, gently pressing to seal the spring roll. Repeat on the other wrappers.

In a deep fryer or a large skillet, heat vegetable oil to 350 degrees. Fry rolls until light golden brown, remove from oil and drain on paper towels. Serve hot with dipping sauce.

DIPPING SAUCE

In a small bowl, combine the sweet and sour sauce and the chili sauce. Stir in the remaining scallions and the juice from one lime. Serve at room temperature with the spring rolls.