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weed-spring-rolls
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Weed Spring Rolls

Celebrate Chinese New Year with Crispy-Crunchy-Cannabis Spring Rolls!
Prep Time25 minutes
Cook Time20 minutes
Course: Snack
Cuisine: Chinese
Keyword: Cannabis Milk, Springrolls
Servings: 4 people
Author: Steph Van De Ven
Cost: 10+

Equipment

  • Oven
  • Sauce pan
  • Mixing Bowls
  • Cookies Sheet
  • Parchment Paper

Ingredients

  • 1/2 lb Ground pork
  • 1 cup Cabbage shredded
  • 1/4 cup Carrots shredded
  • 2 Green onions diced
  • 2 tbsp Cilantro chopped
  • 1 tsp Sesame oil
  • 1/2 tsp Garlic minced
  • 2 tsp Ginger fresh & minced
  • 12 Spring Roll Wrappers
  • 4 tsp Vegetable Oil

SPING ROLL SAUCE

  • 1 cup Cannabis Milk
  • 2 tbsp Red Curry
  • 1/3 cup Peanut Butter extra smooth
  • 1 tbsp Soy Sauce
  • 1 tbsp Apple Cider Vinegar
  • 1/4 cup Brown Sugar
  • 1/3 cup Water

Instructions

  • Pre Heat the overn to 400F
  • Place your pork in a medium saucepan and cook over medium heat until browned. Strain and set aside
  • In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, and sesame oil. In a separate small bowl mix cornstarch and water.
  • In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, and sesame oil. In a separate small bowl mix cornstarch and water.
  • Arrange spring rolls in a single layer on a parchment-paper-lined cookie sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For

SPRING ROLL SAUCE

  • Add all the ingredients, except water, to a pot and cook over medium heat. Stir as you cook until the sugar is dissolved and everything is heated.
  • Just use the water to thin out the sauce until it gets to the consistency you like.