Chinese Vegetable Spring Rolls Recipes

CHINESE VEGETABLE SPRING ROLLS

Steps:

• Gather the ingredients.
• About 30 minutes before assembling the filling, rinse and drain the mung bean sprouts to give them time to dry thoroughly.
• Soak the mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and slice thinly.
• Squeeze any excess water out of the mushrooms and slice thinly.
• Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots.
• In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce, and sugar. Set aside.
• Heat 2 tablespoons oil in a frying pan , swirling so that it coats the pan. When the oil is sizzling, stir-fry the vegetables, starting with the dried mushrooms, followed by the bamboo shoots, bell pepper, mung bean sprouts, and grated carrot.
• Stir in the sauce ingredients. Taste and season with salt and freshly ground pepper if desired. Remove from the heat and cool.
• To make the spring rolls, lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with lightly beaten egg or water.
• Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges.
• Lift the bottom corner of the wrapper and tuck it in under the filling.
• Fold over the left and right sides of the spring roll wrapper.
• Continue rolling up the wrapper.
• When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
• Heat a few inches of oil for deep frying to 360 F over medium high heat in a heavy-bottomed pot or wok. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes).
• Remove and drain on paper towels. Serve with plum sauce , hot mustard , or sweet-and-sour sauce .