Ingredients:
- Spring roll wrappers
- Canned artichoke hearts
- Tempura batter
- Chopped carrots
- Cucumber (1)
- Red pepper (1)
- Any salad kit with red cabbage, cabbage, kale (optional), or thinly chopped lettuce in it. I used the “Sweet Kale Chopped Salad Kit” from Aldi
- Canola oil (you can also use vegetable oil)
- Garlic powder
- Onion powder
Instructions:
Preparing your fried artichoke hearts
- Use your canola or vegetable oil to heat up your deep fryer or your preferred method to fry your artichoke hearts
- Add water to tempura batter and stir as instructed on the box
- Thinly slice artichoke heart chucks into 4 slices (you will need about 6-10 thin slices total, so 2-3 chunk spirals)
- Dip all of your thinly sliced artichoke into your thick tempura batter
- Evenly sprinkle a bit of garlic and onion powder on it
- Dip your artichoke hearts into your deep fryer until golden brown
- Once cooked fully cooked and crispy, remove them from the grease
Prepping your vegetables
- Wash or rinse all of your veggies (including your lettuce blend)
- Finely chop a small section of your cucumber into short, thin slices
- Thinly slice your red pepper (1 slice will go in each spring roll)
Spring roll preparation
- Dip spring roll rice wrappers into a large bowl or pan of hot water until transparent and flexible
- Place the wrap flat on a cutting board or plate (fully spread)
- Place a small amount of lettuce blend, carrots, cucumber slices, and artichoke tempura into the middle of the wrap (see photograph below)
- Tightly roll the wrap with your hands and tuck the sides (it should all stick together)
- Start over with dipping the rice wrapper in warm water and repeat until you’ve made your preferred amount
- Serve with peanut dipping sauce and enjoy!