Chinese · appetizer
Vegetable Spring Rolls Crispy Chinese-style vegetable spring rolls filled with stir-fried cabbage, carrots, mushrooms, tofu, and bean sprouts, served with a simple soy dipping sauce.
total 1 hr 40 min
prep 20 min
cook 20 min
servings 15 Original recipe on cilantroandcitronella.com
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Back to 15 servings 0.25 cup soy sauce 2 tbsp rice vinegar 0.5 tsp sesame oil 0.5 tsp garlic, minced Pinch of sugar 15 spring roll wrappers, 8.5 inch / 21.5 cm Vegetable oil for frying 4 fresh or dried shiitake mushrooms, sliced 1 clove garlic, minced 2 tsp ginger, minced 1 green onion, chopped 0.25 a cabbage, shredded 1 carrot, julienned A handful of bean sprouts 100 g extra-firm tofu, 3.5 oz 2 tbsp soy sauce, or to taste 1 tsp sesame oil, or to taste Small handful of cilantro 0.5 tbsp cornstarch 2 tbsp water
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1 Step 1: If using dried shiitake mushrooms, soak them in hot water for 30 minutes to re-hydrate. Wrap tofu in paper towels and place between absorbent bathroom towels. Place something heavy on top to 30 minutes to press out all the water. Cut into short strips.2 Step 2: Heat a wok or large pan over high heat. Add 1 tablespoon of oil, then the garlic, ginger, and green onion and fry, stirring constantly, for 5 seconds. Add the mushrooms, cabbage, and carrot and stir-fry until soft, about 2 minutes. Add in the bean sprouts, tofu, soy sauce, and sesame oil and stir-fry for another minute. Taste and adjust the soy sauce and sesame oil to your liking.3 Step 3: Place the filling on a baking sheet and prop one corner up to allow the liquid to drain. Allow the filling to cool completely.4 Step 4: In a small bowl, mix cornstarch with 2 tablespoons of water.5 Step 5: Take one spring roll wrapper and lay it out in a diamond on your work surface. Keep the remaining wrappers under a slightly damp towel.6 Step 6: Place about 2 tablespoons of filling in the bottom of the diamond and sprinkle a few cilantro leaves on top. Roll the corner of the wrapper up over the filling tightly. Continue rolling until reaching the middle, then fold in the two sides to make an envelope shape. Dab a little of the cornstarch slurry on the upper edges of the wrapper and continue rolling up. Press the edges down tightly to seal.7 Step 7: Heat about 1 - 2 inches (5 cm) of oil in a frying pan over high heat. To test the temperature of the oil, dip a wooden chop stick in it, if the oil bubbles around the chop stick it’s hot enough. Gently slide a few the spring rolls into the oil. Fry them in batches so that the oil doesn't cool to much. Allow to fry for about 2 - 4 minutes, turning occasionally until they are golden brown on all sides. Remove to drain on a paper towel.8 Step 8: Combine all the ingredients for the dipping sauce in a small bowl. Serve.getsaucepan.com/r/172ccf28-7767-4c69-a3b6-7b50dc70c755 · Original: https://www.cilantroandcitronella.com/vegetable-egg-rolls/
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