Vegetable Spring Rolls Recipe

Ingredients:

3 tbsp/ 45ml
6
2
1/2 tsp/ 2.5 ml
1 tsp/ 5 ml
2/3 lb/ 300 g
1 cup/ 250 ml
1 cup/ 250 ml
1 cup/ 250 ml
2 oz/ 60 g
1/4 lb/ 110 g
1/4 cup/ 60 ml
1 tsp/ 5 ml

1 1/2 tbsp/ 20 ml
3 tbsp/ 45 ml
12
1
1/4 lb/ 110 g
5 tbsp/ 75 ml

vegetable oil
medium Chinese mushrooms
medium onions, sliced
chopped garlic
chopped fresh ginger
Chinese cabbage, shredded
celery, sliced
green beans, sliced
carrot, grated
soybean sprouts
water chestnuts
light soy sauce
sesame oil
pinch pepper
cornstarch
vegetable stock
large spring roll wrappers
egg white or 3 tbsp/ 45 ml water
firm bean curd, sliced
plum sauce

Method:

1. Soaked mushrooms in warm water for 20 minutes. Remove stem and sliced caps thinly.

2. Heat oil in a wok. Fry mushrooms, onions, garlic and ginger 1 minute. Add remaining vegetables and stir-fry 2 minutes. Blend in soy sauce, sesame oil and pepper.

3. Stir in combined cornstarch and vegetable stock to thicken pan juices. Place mixture in a large pan to cool. Divide filling into twelve portions. Arrange spring roll wrappers with one corner towards you. Brush edges with egg white. Place a portion of filling onto each skin, top with sliced bean curd. Fold lower point over filling. Fold left and right points into center. Brush with egg white again. Roll up firmly and stand on sealed edge.

4. Rolls can be deep-fried two or three at a time in vegetable oil until golden, or brushed with oil until golden, or brushed with oil and oven-baked at 350 ^oF/ 180 ^oC for 15 to 20 minutes. Serve with warm plum sauce.

Serves 4-6

 

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