Spring rolls are one of my all-time favorite foods so making these colcannon rolls were a natural progression. Cubed potatos amongst red and green cabbage, carrots and onions wrapped in an egg-free wonton wrapper. Fried to perfection and served with our mustard dipping sauce.
1/4small red Cabbagesliced finely
1/4small Cabbagesliced finely
1/4small Onionsliced finely
1Tbl Vegetable Oil
Salt and Pepperto taste
1medium Potatodiced small
Egg-free Wrappersmost Asian food stores carry these as well as found sometimes in the frozen section
Oil for frying
FOR THE SAUCE:
1TDry Ground Mustard
In a large saute pan, add 1 Tbl of vegetable oil and the sliced onions. Saute until almost tender. Add the carrots and both cabbages. Saute until almost tender. You may or may not need more oil. You want them to still have a bit of texture. Cool completely.
Dice potatos and boil until fork tender, but still firm. Drain, rinse and set aside to cool.
Heat oil in a large heavy-bottomed pan to 375 degrees. Use a thermometer suitable for oil to monitor and maintain this temperature.
To assemble the rolls, place 4 wrappers on your cutting board at an angle as shown.
Spoon mixture into the middle of each, extending almost to the edges on either side. Take the bottom point and fold it tightly up over the filling.
Now bring in each side, tucking and firmly rolling.
Using a small amount of water on your fingertips, moisten the edges so they will adhere.
Complete the roll and set aside until all are finished and ready to fry.
Once the oil comes up to temperature, using a spider or spatula, carefully lower the rolls into the oil and fry until golden.
Remove to a paper towel-lined plate.
Add all ingredients to a medium saucepan over low-medium heat
and cook until it begins to thicken. Remove from heat.
Cut the egg rolls at an angle and serve with mustard sauce.