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Vegetarian Spring Rolls Recipe
Chinese Cooking Recipe > Vegetarian Recipes > Vegetarian Spring Rolls
Vegetarian Spring Rolls
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Ingredients:
6 dried Chinese mushrooms, soaked in warm water for 20 minutes
2 oz beanthread noodles, soaked in warm water for 20 minutes
2 tbsp chopped gingerroot
3-1/2 oz generous
2/3 cup carrot - julienned
3-1/2 oz scant
1 cup shredded cabbage
1 tbsp sliced scallion
1 tbsp lt. soy sauce
3 oz soft bean curd, cut into small cubes
1/2 tsp salt
pinch of white pepper
pinch of sugar
20 spring roll skins
1 egg white, lightly beaten
vegetable or peanut oil, for frying
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Directions:
1. Squeeze out any excess water from the mushrooms and finely chop, discarding any tough stems. Drain the beanthread noodles and coarsely chop.
2. In a preheated wok, heat the oil, then toss in the ginger and cook until fragrant. Add the mushrooms and stir for about 2 minutes. Add the carrot, cabbage, and scallion and stir-fry for 1 minute. Add the beanthread noodles and light soy sauce and stir-fry for 1 minute. Add the bean curd and cook for an additional minute. Season with the salt, pepper, and sugar and mix well. Continue cooking for 1-2 minutes, or until the carrot is soft. Remove from the heat and let cool.
3. Place a scant tablespoon of the mixture toward the bottom of a skin. Roll once to secure the filling, then fold in the sides to creat a 4-inch piece and continue to roll up. Seal with egg white.
4. Heat enough oil for deep-frying in a wok or deep-fat fryer until it reaches 350-375 F/180-190 C, or until a cube of bread browns in 30 seconds. Without overcrowding the wok, cook the rolls for about 5 minutes, or until golden brown and crispy.
5. Serve with a good soy sauce for dipping
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