Fresh Spring Rolls with Rutabaga, Turnip, Zucchini filling

Thanks to a wide array of ready-made wrappers, making spring rolls seems like something my 4 year-old sous chef can handle easily these days. Wonderful as an afternoon snack washed down with green tea, or as an appetizer, spring rolls have become a staple at home, nothing to be excited about.

Some weekends, I just make a big batch in the morning, along with dipping sauces, and arrange it on the table like hors d'oeuvres to be munched on and off as we go about our business. On such days, typically, we end up not having any major meals as the spring rolls turn out very satisfying.

As I was sorting through my posts, I realized I haven't shared a recipe for fresh spring rolls, just a version of deep fried and pan-fried spring rolls.

As always, the filling changes each time depending on vegetables of the season, my mood, availability etc. This particular version is D's favorite, thanks to the rather unconventional filling.

Ingredients
For the filling:
1 rutabaga, grated
1 turnip, grated
2 medium carrots, grated
1 zucchini, grated
2 cups finely chopped cabbage
½ medium onion, sliced thin
3-4 cloves of garlic sliced thin
2 Tbsp grated ginger
2 Tbsp kecap manis
1 Tbsp sambal oelek
1 Tbsp coconut vinegar (or seasoned rice vinegar)
1 Tbsp sesame oil or canola oil
2 Tbsp toasted sesame seeds

Dry rice paper (Vietnamese), reconstituted/moistened with damp cloth, for wrappers

Preparation

1. Filling: heat the oil in a pan, add the grated ginger and sliced garlic, sauté a bit and then add the onion, sauté some more; then add the rest of the veggies, seasonings, cover and cook till slightly soft but not mushy; finish off cooking without the lid; allow to cool
2. Add the filling into each soft fresh spring roll wrapper, roll per package directions or like a burrito
3. Serve with home-made peanut sauce and (canned) plum sauce