Spring rolls are nothing more than non-fried egg rolls that are low in fat and calories. The key to making good spring rolls is to use fresh ingredients. You can fry them, cook them, bake them or eat them as-is. The rolls can be eaten as appetizers or as a main meal. They are easily prepared a day ahead of time.
Pre-heat the oven to 350 degrees Fahrenheit. Only do this if you are making the rolls right away. If you are preparing them a day ahead of time, skip this step until it's time to bake the rolls.
Chop three cups cabbage and cook it in a heated pan with peanut oil. Cook it until it's soft and see through. Remove it from the pan and place it in a separate bowl.
Mince four cloves garlic, grate one tablespoon ginger and combine them with one chopped chili pepper, two tablespoons soy sauce and one tablespoon sugar. Put the mixture in the peanut oil in the same pan you used for the cabbage. Incorporate the cooked cabbage, one tablespoon rice vinegar and salt and pepper to taste. Saute the ingredients while stirring for several seconds.
Chop five scallions and add them to the pan. Taste the cabbage mixture to see if any more of the seasonings are needed.
Place a sheet of rice paper in a bowl of water so it turns translucent. Rice paper can be purchased at Asian markets but you may also find it in the ethnic foods isle in your local grocery store.
Spread out a damp towel to use as a work surface. Place the softened rice paper on it.
Put a small portion of cabbage filling in the middle of the round rice paper sheet. The larger portions you use, the larger your spring roll will be.
Fold over the left and right side of the rice paper so that it covers the filling. Take the bottom of the rice paper and roll it up to the top to form a tube-like shape. Make more rolls by repeating step four through seven.
Brush the rolls with peanut oil and place them on a cookie sheet in the oven. Bake them for approximately 30 minutes or until they are the desired crispness and color.
Eat the rolls warm or cold. If desired, dip them in achili sauce or other sauce of your choice.