This recipe is intended to make about 20 ¼ matzah spring rolls. All the filling and spices are suggestions, so please experiment and season to taste.
5 whole matzah
¼ green cabbage
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon soy sauce
1 tablespoon Yoshida sauce
Ginger root – 15 to 20 grams
1. One hour before starting, take the whole matzah and wet them liberally on both sides.
2. Make a pile of the wet matzah and wrap them in a dish towel. Check the matzah after about 30 minutes and see that they are getting soft. If needed, wet them again.
3. Dice the onion and cabbage and set aside.
4. Peel and grate the carrots and ginger root and set aside.
5. Combine all vegetable ingredients in pan and sauté in oil until soft.
6. Add salt, pepper, soy sauce, and Yoshida sauce while sautéing and mix the vegetables.
7. Taste as you go along and season to your liking.
8. Once sautéed, remove from pan and let cool for a few minutes. This will be the spring roll filling.
9. Heat another pan and fill with about ½” of oil.
10. Cut soft matzah carefully into ¼ pieces.
11. Wisk two eggs in a bowl. Add a tablespoon of water to dilute it slightly. You can also add a teaspoon of salt or lightly season to taste. The egg will be used as a binder to keep the spring rolls together.
12. Place some filling on a ¼ piece of matzah and roll it. It is best to go with the grain to make it easier to roll.
13. Dip the spring roll in the egg and place it with the seam side down in the pan with oil.
14. Flip the spring roll when it is browned.
15. Once both sides are browned evenly, take out and put on a plate with a paper towel to absorb the excess oil