Thai Vegetable Spring Rolls

  • 30 mins
  • 14 ingredients
0%

Ingredients

  • 2 oz Cellophane vermicelli
  • 4 dried shiitake mushrooms
  • 1 tbs peanut oil
  • 2 medium carrots, peeled and thinly sliced
  • 2 cups whole snow peas, cut lengthwise into thin strips
  • 3 scallions, trimmed and chopped
  • 1/2 cup canned bamboo shoots, thinly sliced
  • 1/2 inch piece fresh ginger, grated
  • 1 tbs soy sauce
  • 1 large egg, seperated
  • Kosher salt and cracked black pepper
  • 20 (5 inch square) spring roll wrappers
  • vegetable oil for deep frying
  • scallion tassels for garnish

 

  • Place vermicelli in a bowl and add enough  boiling water to cover.
  • Let soak for 5 minutes, or until softened, then drain.
  • Cut into pieces 3 inches long.
  • Soak the shiitake mushrooms in almost boiling water for 15 minutes, drain, discard stalks and thinly slice.
  • Heat a wok or large skillet, add the peanut oil and when hot add the carrots, and stir fry for 1 minute.
  • Add the snow peas, scallions, and stir fry for 2-3 minutes. Add the vegetables to a bowl and let cool.
  • Stir the vermicelli and shiitake mushrooms into the cooled vegetables along with the bamboo shoots, ginger, soy sauce, and egg yolk.
  • Season to taste with salt and pepper, then mix well.
  • Brush the edges of a spring roll wrapper with a little beaten egg white.
  • Spoon 2 tsp of the vegetable filling onto the wrapper, in a 3 inch log shape 1 inch from edge.
  • Fold the wrapper edge over the filling, then fold the right and left sides.
  • Brush the folded edges with more egg white and roll up neatly.
  • Place on a greased cookie sheet, seam side down and make the rest of the spring rolls.
  • Heat the vegetable oil in a heavy sauce pan or deep fryer to 350 degrees.
  • Deep fry the spring rolls in batches for 2-3 minutes or until golden brown and crisp.
  • Drain on paper towels and garnish with scallion tassels.

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