Asian Spring Rolls
|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.