Spring Rolls Recipe
A vegetarian mix of stir fried vegetables wrapped in a delicate spring roll wrapper. Fried right you get a crunchy wrapper with a tasty vegetable inside. Put dollop of Duck Sauce on the roll before each bite, it's fruity taste adds to the complexity of this delicious appetizer.
Ingredients
| Round rolls spring | 10 | |
| Napa cabbage head | 1 | |
| Shredded carrot | 1 Medium | |
| 12 snow peas (cut into match stick size pieces) | ||
| Bamboo shoots | 1/2 4 Ounce, cut into pieces | |
| Shitake mushrooms | 3 Large, cut into pieces | |
| Mung bean sprouts | 1 Cup (16 tbs) | |
| Oyster sauce | 3 Tablespoon | |
Directions
If you have dried Shitake mushrooms, soak them in a bowl of warm water for at least 1/2 hour to reconstitute them. Slice them and all the other ingredients (except the NAPA cabbage) into match stick size pieces. The carrot is easier to shred.
Peal all the leaves off the head of NAPA and leave the center yellow ones for the compost pile. Make sure all the leaves are clean and dirt free. Cut off the bottom 1/2 inch of each. Now stack 4 or 5 of them up and slice into 1/8 inch strips. Continue to do this until all the cabbage is cut up this way.
Fire up the wok until its is very hot. Add all the cabbage and continuously stir it until every leaf is wilted. Continue to cook it until the entire wok is steaming and the NAPA has "cooked". Remove the cabbage into a large sieve. Add all the other ingredients to the wok, except the Mung bean sprouts. Stir fry these for a few minutes until every thing is hot and steamy. Add the sprouts and stir them into the mix. Now add the cabbage back into the wok and stir everything to combine evenly. Add the oyster sauce and stir until it is evenly distributed.
Remove the entire mixture to the large sieve, place it in the sink or a large bowl. Put a plate on top of the mixture and a heavy weight on it. Press down to remove all the liquid you can. Leave the weight on the mix for several hours to press out all the moisture possible.
Now it's time to roll up the mixture in the wrappers. Spring roll wrappers must be "softened" first before the will flex. This is done by placing each one between two wet dish towels for about a minute. It will be obvious when they are ready, they become limp. When ready remove it to a cutting board and lay flat. Place another one in between the towels while you are rolling the first one.(The towels will need to be re-wetted periodically). Put about 3 Tablespoons of the vegetable mixture about 1/3 of the way on the softened wrapper, fold over the short side, pull back to form a "roll". Fold the left and right sides to make something of a rectangle shape. Now roll the encased mixture all the way down to form the roll. This may take a bit of practice. It helps to form the veg mixture into a cigar shape when placing it on the wrapper.
After rolling up all the mixture, you have to freeze the rolls. You should get a least 10 rolls from this much mixture.
FRYING TIME:
I use a FryDaddy but you can use any method you choose. The oil should be 350 degrees or hotter. The rolls must be removed from the freezer and fried immediately. They must be fried in enough oil to cover the entire roll. It takes about 5 minutes each. Don't fry too many at a time or the oil will drop too much in temperature. I can fry 3 at a time in my FryDaddy. Remove and place on some paper towels for a minute to drain any excess oil.
Serve right away with Duck Sauce.
Peal all the leaves off the head of NAPA and leave the center yellow ones for the compost pile. Make sure all the leaves are clean and dirt free. Cut off the bottom 1/2 inch of each. Now stack 4 or 5 of them up and slice into 1/8 inch strips. Continue to do this until all the cabbage is cut up this way.
Fire up the wok until its is very hot. Add all the cabbage and continuously stir it until every leaf is wilted. Continue to cook it until the entire wok is steaming and the NAPA has "cooked". Remove the cabbage into a large sieve. Add all the other ingredients to the wok, except the Mung bean sprouts. Stir fry these for a few minutes until every thing is hot and steamy. Add the sprouts and stir them into the mix. Now add the cabbage back into the wok and stir everything to combine evenly. Add the oyster sauce and stir until it is evenly distributed.
Remove the entire mixture to the large sieve, place it in the sink or a large bowl. Put a plate on top of the mixture and a heavy weight on it. Press down to remove all the liquid you can. Leave the weight on the mix for several hours to press out all the moisture possible.
Now it's time to roll up the mixture in the wrappers. Spring roll wrappers must be "softened" first before the will flex. This is done by placing each one between two wet dish towels for about a minute. It will be obvious when they are ready, they become limp. When ready remove it to a cutting board and lay flat. Place another one in between the towels while you are rolling the first one.(The towels will need to be re-wetted periodically). Put about 3 Tablespoons of the vegetable mixture about 1/3 of the way on the softened wrapper, fold over the short side, pull back to form a "roll". Fold the left and right sides to make something of a rectangle shape. Now roll the encased mixture all the way down to form the roll. This may take a bit of practice. It helps to form the veg mixture into a cigar shape when placing it on the wrapper.
After rolling up all the mixture, you have to freeze the rolls. You should get a least 10 rolls from this much mixture.
FRYING TIME:
I use a FryDaddy but you can use any method you choose. The oil should be 350 degrees or hotter. The rolls must be removed from the freezer and fried immediately. They must be fried in enough oil to cover the entire roll. It takes about 5 minutes each. Don't fry too many at a time or the oil will drop too much in temperature. I can fry 3 at a time in my FryDaddy. Remove and place on some paper towels for a minute to drain any excess oil.
Serve right away with Duck Sauce.
Chef
