Chinese Vegetable Spring Rolls
Hey there, fellow food lovers! Today, I am thrilled to share with you a recipe that will add a burst of flavors and colors to your dining table. Get ready to savor the delightful Chinese Vegetable Spring Rolls. As a passionate food blogger and experienced chef with a wealth of culinary expertise, I am here to guide you through the process of creating these crispy, veggie-filled delights that will leave you craving for more. So, let's dive into the world of Chinese cuisine and discover the art of making these irresistible spring rolls!
Equipment
- 1 skillet or a wok
- 1 heavy pot
- paper towels
Ingredients
- 11/2 cups bean sprouts
- 8 shiitake mushrooms
- 3 green onions trimmed and diced
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 2 medium carrot shredded
- 21/2 cups green cabbage shredded
- 8 oz. canned bamboo shoots drained and sliced thinly
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons peanut or any other preferred oil
- 50 spring roll wrappers thawed
- 1 egg beaten with 2 tablespoons of water
- Oil for frying
Instructions
- Wash and drain the bean sprout. Set aside
- Wash and par dry the mushroom. Cut into julienne very finely.
- Heat 2 tablespoons sesame oil in skillet or a wok on medium-high heat. Add green onions, garlic, and ginger. Stir-fry for about 1 minute.
- Add remaining vegetables. Sauté until tender, about 3-4 minutes.
- Add soya sauce and sesame oil. Stir to combine well. Cook for 1 more minute and remove from heat.
- Place filling in a strainer to remove most of the cooking liquids. Place filling in a bowl.
- Open your package of spring rolls and place all but one wrapper under a clean, damp, dish cloth to ensure wrappers do not dry out.
- Set your wrapper on flat surface with one corner pointed at you.
- Place a generous tablespoon of filling on the bottom of the wrapper, about two inches above the corner point.
- Fold the bottom part of the wrapper over the filling, and then fold the sides over the filling, so you have what almost looks like an envelope with a long flap.
- Roll the spring roll away from you until you get about two inches from the top, brush the edges at the top with your egg wash, complete roll and repeat.
- Once you have all of your rolls set, line a plate with paper towels.
- Fill a heavy pot halfway up with oil for frying. Warm the oil on medium heat until it reaches 350oF /177oC. You can also use a wok or a deep frying machine. Deep fry spring rolls until golden, about 1-2 minutes on each side.
- Place spring rolls on a plate lined with paper towels to catch any excess oil before serving.
- Serve with your favorite dipping sauce.
Video
Notes
Rolling the spring rolls is both an art and a skill. Start by placing a spring roll wrapper on a clean surface, positioning it like a diamond shape with one corner facing you. Spoon a portion of the vegetable filling onto the lower portion of the wrapper. Fold the bottom corner over the filling, tucking it tightly. Then, fold the left and right corners towards the center, creating an envelope shape. Finally, roll the wrapper away from you, sealing the top corner with a dab of water. Repeat this process until all the spring rolls are assembled. This technique will ensure that your spring rolls are tightly sealed and hold their shape during frying.