Crispy Spring Rolls : =============== Who doesnt love those crispy spring rolls dipped in a sweet and sour sauce. My spring rolls are packed with cabbage, carrots, and Chinese mushrooms (cooked chicken or seafood can be added). They make a great appetizer or party food. Ingredients: ---------------- 3 cups of shredded cabbage 3 carrots, roughly grated 1 onion, finely chopped 2 garlic cloves, crushed 6 dried black mushrooms 1 package spring roll wrapper, thawed if froz.en 2 tablespoons soy sauce 2 tablespoons oyster sauce 3 tablespoons of canola oil, for sautéing the vegetables 1 teaspoon corn flour dissolved in 2 tablespoons of water 5 cups canola oil, for deep frying Salt to taste (just a small pinch of salt) For the flour paste: --------------------------- 3 tablespoons of flour dissolved in 5 tablespoons of water, to brush the wrapper edges . Directions: --------------- Soak the dried mushrooms in boiling water for about 20 minutes to soften. Drain and thinly slice. Place the 3 tablespoons of oil in a large saucepan over medium to high heat. Add the garlic and onion and stir to translucent. Stir in the carrots, cabbage, and Chinese dried mushrooms. Cook until the vegetables slightly soften, but still crispy and crunchy. Add the soy sauce and the oyster sauce. Drizzle the dissolved corn flour over the vegetables, and stir for 10 seconds. Remove from the heat and set aside to cool down. Mix the flour with water, ending up with a smooth paste (this will prevent the wrappers from unraveling when frying). Take one spring roll wrapper and place it on a flat surface. Brush the sides with the flour paste. Place 2 tablespoons of the filling near the end of the pastry that is close to you. Roll over once, tuck in the sides and resume rolling until you reach the top, then seal. Repeat with all the wrappers. Heat the oil in a deep frying pan to an adequate frying temperature, and fry the rolls in batches to a golden color. Remove with a slotted spoon and serve warm with a ready bottle of sweet and sour sauce. Enjoy .
Posted on: Fri, 17 Oct 2014 13:04:07 +0000
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