Let’s end the spring roll vs. egg roll debate — right here, right now.
Aside from being the eggless option, there are so many reasons why spring rolls are the clear winner. The edible wrapper used encase all the delicious veggie insides are thin, which allows for maximum crispiness. A thin wrapper also means they don’t get overly saturated with oil while frying. But what makes THESE spring rolls champions in particular is that they come with a homemade elderberry-plum sauce recipe. BONUS! It’s sweet, savory and healthy, too.
Finding subtle ways to add immune-boosting support to your food is simple and gets the job done. Sambucol’s Elderberry Syrup is rich in vitamins A, B and C and provides my immune system support to help me stay healthy throughout the year. When making this recipe, make sure to add the Sambucol syrup at the end of the cooking process to retain maximum nutritional benefits.
2 Tbsp. vegetable broth
12 8-inch square vegan spring roll or wonton wrappers
4 cups Napa cabbage, quartered and thinly sliced
1-2 stalks green onion, chopped
1 garlic clove, minced
1/2 tsp. minced ginger
1 cup shredded carrots
1/8 cup organic tamari sauce
1-1/2 tsp. rice wine vinegar
1 tsp. sesame oil
Canola oil for frying
6 green onion stalks, halved and slightly wilted
1 lb. plums, washed and diced
1/4 cup sweet potato
1/8 cup yellow onion, chopped
1/8 cup apple cider vinegar
1/4 cup light brown sugar
1 Tbsp. tamari
1/2 Tbsp. agave
1-1/2 tsp. freshly grated ginger
1 small garlic clove, minced
1/4 tsp. Himalayan Fine Pink Salt
1/2-inch cinnamon stick
1/2 Star Anise
1 whole clove
Plum-Elderberry Dipping Sauce:
- In a sauce pan on a medium-low heat, cook sauce for 25-30 minutes and then use an immersion blender to smooth the sauce.
- Lightly toast seasoning mixture in a pan over medium-high heat and place into a cheese cloth sachet. Place the sachet into the sauce and cook on low for 20 minutes, removing the satchet once done. Add the Sambucol syrup once cool to retain maximum health benefits.
- Allow sauce to cool before serving.
- In a frying pan on medium-low heat, sauté the cabbage, green onion, garlic, ginger, shredded carrot, tamari, and rice wine vinegar with the vegetable broth to prevent sticking. Cook for 3-5 minutes and allow to cool. Add sesame oil at the end and stir it in.
- Fill each wrapper with 2 tablespoons of filling, folding in from the sides and rolling the wrappers tight. Wrap a strip of green onion around and tie it. Cut off any excess green onion.
- Heat the oil to 325 degrees F and carefully add the spring rolls until golden brown, roughly 2-3 minutes.
- Serve immediately with Plum–elderberry sauce.
Chef’s tip: Slightly blanch the green onion strips in boiling water for a few seconds. This will help make it easier to tie the spring rolls.
*Sponsored Post by Pharmacare, USA / Sambucol