Olive and Vegetable Spring Rolls


  • 1 tablespoon vegetable oil
  • 3/4 cup California green and black ripe olive wedges
  • 3/4 cup matchstick strips shitake mushrooms
  • 3/4 cup matchstick strips bamboo shoots
  • 3/4 cup matchstick strips carrot
  • 1 cup thinly sliced napa cabbage
  • 3/4 cup bean sprouts
  • 1 tablespoon minced ginger
  • 2 green onions, cut into thin strips
  • 3 tablespoons soy sauce
  • 2 tablespoons sake
  • 2 teaspoons cornstarch
  • 2 teaspoons sesame oil
  • 8 large egg roll wrappers
  • Vegetable oil for frying

Dipping Sauce:

  • 2 tablespoons hot water
  • 1 tablespoon sugar
  • 2 tablespoons soy sauce


Heat oil in a large skillet over medium heat. Add olives, mushrooms, bamboo shoots and carrots; stir fry for 5 minutes. Add cabbage, bean sprouts, ginger and green onions and cook until cabbage is lightly wilted. Stir together soy sauce, sake, cornstarch and sesame oil and add to skillet. Cook until sauce has thickened and excess liquid has cooked off. Let mixture cool. Heat several inches of oil to 360°F in a wok or deep pot. While oil is heating, place wrappers on a board with the points at the top and bottom. Place equal amounts of filling in the center of each egg roll wrapper. Moisten the edges well with water. Fold over the bottom of each wrapper to enclose filling. Fold in the sides and roll up tightly. Cook in batches for about 4 minutes or until golden brown; drain on paper towels. Serve with desired sauces for dipping.


Add 6 oz. ground pork to the vegetables and increase wrappers to 12.