Vegetarian Spring Rolls

Categories: Vegetarian

Prepared: 2004-01-24

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.