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.




25 min


5 min


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