Tuesday, August 25, 2009

Vegetable Spring Rolls

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Sorry for not making new postings in a while, it's just that I've been busy in my personal life. Having said that, I think this new recipe will make the wait worthwhile. The following recipe is for Vegetable Spring Rolls, and it's definitely a recipe to keep a copy of in your cookbook because it's great for entertaining or for bringing it to a potluck! The fact that it's all vegetables means that you won't have to worry about diet restrictions when you bring it over to a friend's house. The prep work is the most time consuming, however, you'll find that this recipe is easy. There's plenty of photos for the entire process from prep work, past the rolling of the spring rolls, up until they're all deep fried to a golden brown.

To make my version of Vegetable Spring Rolls, you'll need to make the filling, which contains:
  • 1 head of cabbage, outside throughly washed
  • 1 large carrot, skin removed
  • 4 large Shiitake mushrooms, washed
  • Several clumps of dried Wood Fungus, washed
  • 2 eggs
Additional ingredients you'll need are:
  • 1 pack of large sheets of spring roll pastry
  • Small amount of flour for the "glue"
  • Salt
To make spring rolls, first prep the filling:
  1. Julienne all the vegetables. Keep the cabbage in a separate bowl, and throw a 1/2 a tsp of salt into it, and stir around. This is to help remove the water content of the cabbage so that when you fry it, there's less of a chance for the spring roll to pop open. Take handfuls of the cabbage and squeeze as much water out of it as you can, and mix thoroughly with the other vegetables.
  2. Beat the two eggs, and then cook into a very thin omelette. Once it has cooled, Julienne the omelette.
  3. In a small bowl, take 1 tsp of all purpose flour and to it add a small amount of water to make a paste. This paste will act as a glue to keep the spring roll from opening up.
  4. Separate the individual sheets of the spring roll sheets.
To fold the spring rolls:
  1. Separate the spring roll sheets and have them in a diamond shape facing you. Take a small amount of egg, and a small amount of the mixed vegetables and place it 3/4 of the way down the sheet. Take care not to add too large an amount of filling to the sheet, as there's a greater chance of the spring roll opening up during the deep-frying process.
  2. Take the bottom corner of the sheet and fold it upwards, tucking a small flap under the vegetables.
  3. Roll up the sheet until the 1/2 way point on the sheet, then fold in the edges of the sheet as shown.
  4. Take a brush and apply a small amount of the paste along the remainder of the sheet.
  5. Continue to roll up the pastry sheet to finish the spring roll
You can store the spring rolls to be fried at a later date, or you can deep fry them now:
  1. Add vegetable oil to a pot or wok and heat at medium-high heat until it boils. You can tell the oil is ready by placing a DRY wooden chopstick to the bottom of the pot. If there are bubbles coming up, then the oil is ready.
  2. Gently drop the spring rolls into the oil and deep fry until a golden brown. They will take several minutes for each side.
  3. Remove the spring rolls and drain off the excess oil.
  4. Plate the spring rolls and enjoy them! (with homemade Sweet and Sour Sauce!)

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