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| Crispy Vegetarian Spring Rolls ~ Just because a person has decided against eating meat, doesn't mean they can't enjoy an egg roll. Here is a spring roll just for you. From China comes this smaller Vegetarian Spring Roll. 8 oz fresh bean sprouts 4 oz tender leeks or green onions sliced 4 oz carrots, shredded 4 oz bamboo shoots, sliced 4 oz mushroom, sliced (as found in most supermarkets ~ fresh) 3-4 tbsp vegetable oil 1 tsp salt (less for low sodium) 1 tsp light brown sugar 1 tbsp light soy sauce 1 tbsp Chinese rice wine or sherry 20 spring roll skins - get these from an Asian market, the supermarket type are not as good 1 tbsp cornstarch paste ~ directions below flour for dusting oil for deep-frying Dipping Sauces 1. Cut all vegetables into thin shreds, roughly the same size and shape as the bean sprouts. 2. Heat the wok and add the oil. Stir-fry the vegetables for about 1 minute. Add the salt, sugar, soy sauce and rice wine or sherry; continue stirring for 1½ - 2 minutes. Remove and drain the excess liquid, then leave to cool. 3. To make the spring rolls, cut each spring roll in half diagonally, then place about 1 tablespoon of the vegetable mixture about 1/3 of the way down on the skin with the triangle pointing away from you. Lift the lower flap over the filling and roll up once. Fold in both ends and roll once more, then brush the upper edge with a little cornflour paste, and roll into a neat baton-shaped roll. Lightly dust a tray with flour and place the spring rolls on the tray with the flap side down. 4. To cook, heat the oil in a wok until hot (350° F.), then reduce the heat to low. Deep fry the spring rolls in batches (8-10) for 2-3 minutes or until golden brown and crisp (turn often for even browning). Remove and drain. 5. Serve the dipping sauce of your choice. To make a cornstarch paste: Mix 4 parts of cornstarch with 5 parts of cold water until smooth. An egg yolk or water can be used to seal the spring rolls. |
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