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Cover: A dish for all seasons

06Jul 12

Crispy Vegetable Spring Rolls

Crispy Vegetable Spring Rolls

The shiitake mushrooms in these crispy vegetable spring rolls help to give them a Chinese-style flavour.  You will find spring roll wrappers in Asian supermarkets, or you can order them over the internet. (You can also try these Vietnamese spring rolls.)

What you need:

  • 10 spring roll wrappers
  • ¼ white cabbage, shredded into fine pieces
  • 60g shiitake mushrooms, cut into thin slices
  • 50g sugar snap peas, cut in half lengthwise and sliced into thin strips
  • 1 carrot, grated
  • 6 bamboo shoots, finely sliced
  • ¼ to ½ pack of beansprouts
  • 3 spring onions, finely sliced
  • 2 garlic cloves, peeled and finely chopped width-wise
  • 1tbsp soy sauce
  • 1tbsp oyster sauce
  • 1tsp sugar
  • Salt and pepper to season
  • 1L vegetable oil for frying
  • 1 egg, beaten
  • Handful of fresh mint, chopped into fine shreds

What to do:

  1. Place a wok on a high heat and when hot, add a couple of tablespoons of vegetable oil.  Add all of the vegetables and stir fry until slightly softened.
  2. Add the soy sauce, oyster sauce and sugar, and season well with salt and pepper.  Stir well and remove the wok from the heat.  Stir in the mint and transfer the vegetables into a cold bowl to cool.
  3. Add the litre of vegetable oil to a deep heavy-based saucepan (or deep fat fryer if you have one) and heat the oil on a medium to high heat.
  4. As the oil is coming up to the heat, make up the spring rolls.  Lay out a spring roll wrapper in front of you with one corner facing you to create a diamond effect.  Brush a little of the beaten egg onto the four edges of the wrapper.
  5. Spoon a portion of the vegetables onto the wrapper, a few centimetres from the bottom, in a thin strip, taking care not to touch the edges with filling.
  6. Lift the bottom of the wrapper over and tuck it in under the filling.  Fold the left, then the right sides over the top, and roll upwards to form a tube.  Now brush a little more egg over the top edge and seal it along the roll.  Repeat with the other wrappers until you have 10 rolls.
  7. When the oil is hot, lower in the spring rolls and deep fry them until golden brown all over – just a minute or two.  Drain them on kitchen paper before serving.

Try serving with dips of fresh minty yoghurt and Pantai sweetened chilli sauce.

30 minutes to prepare, 20 minutes to cook
Makes 4-6 servings

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2 comments

  1. Crunchy! I´m excited about trying these home-made because I often find that the restaurant ones are quite oily and hard on my stomach.

    Reply
  2. I´d always wondered how these were made!

    Reply

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