Asian Spring Rolls
Ingredients
| 4 dried Chinese Mushroom caps | ||
| 1 tbs canola oil | ||
| 2 cloves garlic, crushed | ||
| 1 tbs fresh ginger, grated | ||
| 5 oz of fresh been curd, fried and cut into strips | ||
| 1 large carrot, peeled and cut into thin match sticks | ||
| 2 and 1/4 oz of water chestnuts, chopped | ||
| 6 spring onions, chopped | ||
| 5 oz Chinese cabbage, shredded | ||
| 1 tbs soy sauce | ||
| 1 tbs corn flour | ||
| 10 large spring roll wrappers | ||
| oil for deep frying | ||
| kosher salt and white pepper |
- Heat the 1 tbs of oil in a wok or large saute pan.
- Stir fry the garlic and ginger, bean curd, carrot and water chestnuts for 30 seconds over high heat.
- Add the spring onions and cabbage and cook for 1 minute or until cabbage is just softened.
- Add the soy sauce and some salt, white pepper and sugar to taste.
- Cool and add the sliced mushroom caps.
- Mix the corn flour with 2 tbs of water to form a paste.
- keep the spring roll wrappers covered with a clean damp cloth, while you work.
- Place two wrappers on a board, one on top of the other.
- Cut the large square into four squares.
- Brush the edges of each square with a little cornflour paste.
- Place about 1 tbs of the filling in the center of one square.
- With a corner facing you, roll up the wrapper firmly, folding the sides as you roll.
- Repeat with the remaining wrappers and filling.
- Fill a deep sauce pan or a deep fryer 1/3 full of oil.
- Heat oil to 350 degrees.
- Deep fry the spring rolls in batches for about 3 minutes or until golden brown.
- Drain on paper towels and serve.
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