Vegetarian Spring Rolls
Categories: Vegetarian
Ingredients:
- 4 chinese dried mushrooms
- 2 oz cellophane noodles or rice vermicelli
- 2 tablespoons vegetable oil
- 1 onion, finely chopped (or 3 scallions, finely chopped)
- 2 cloves garlic, chopped
- 2 tablespoons peeled and grated fresh ginger
- 2 cups shredded green cabbage
- 2 carrots, peeled and grated
- 1/3 cup chopped fresh cilantro
- 1 cup fresh bean sprouts, rinsed
- 2 teaspoons fish sauce
- 2 teaspoons cornstarch mixed in 2 tablespoons water
- 18-20 frozen spring roll wrappers, thawed
- vegetable oil for deep frying
Preparation:
- place mushrooms in small bowl, add boiling water to cover and let stand for 10-15 minutes.
- drain and squeeze out excess liquid.
- thinly slice mushrooms, discarding tough stems
- soak noodles in boiling water for 10 minutes.
- drain and roughly chop into short lengths.
- in wok or frying pan over medium-high heat, warm 2 tablespoons oil.
- add onion, garlic and ginger and cook until softened, about 2 minutes.
- add cabbage and stir-fry until cabbage is softened, 1-2 minutes.
- remove from heat and stir in carrots, cilantro, bean sprouts, noodles, mushrooms and fish sauce.
- mix well and cool completely.
- separate spring roll wrappers, place on a work surface and cover with damp kitchen towel.
- working with one wrapper at a time, place on work surface.
- using your fingertips, wet edges with cornstarch and water mixture.
- place 1 heaped tablespoon filling in middle of wrapper.
- roll up diagonally, tucking in edges.
- seal edge with cornstarch and water mixture.
- repeat with remaining wrappers.
- heat oil in wok or frying pan until it reaches 375 degrees f on deep-frying thermometer or until small bread cube dropped in oil sizzles and turns golden.
- working in batches, add rolls and fry until golden, 1-2 minutes.
- using a slotted spoon, remove from pan and drain on paper towels.
First Made:
2004-01-24
2004-01-24