Crispy Mini Spring Rolls
|20 frozen spring roll wrappers, thawed|
|1 bunch of scallions, chopped|
|1 large carrot, cut into batons|
|1 can of bamboo shoots, drained and sliced|
|1/4 lb of mushrooms, sliced|
|1/2 lb bean sprouts|
|4 tbs canola oil|
|2 tsp kosher salt|
|1 tsp light brown sugar|
|1 tbs light soy sauce|
|1 tbs Chinese rice wine or dry sherry|
|1 tbs corn starch|
|flour for dusting|
|canola oil for deep frying|
- Cut the scallions, carrots, bamboo shoots and mushrooms into thin shreds, about the same size as the beansprouts.
- Add a little oil in a wok or large saute pan and stir fry the vegetables for about 1 minute.
- Add the salt, sugar, soy sauce and rice wine and continue stirring for 1-2 minutes.
- Remove from the heat and drain away the excess liquid, then let cool.
- To make the spring rolls, cut each spring roll wrapper in half diagonally, then place about a tbs of the cooled vegetable mixture one-third of the way down on the wrapper, with the triangle pointing away from you.
- Lift the lower edge of the spring roll wrapper over the filling and roll once.
- Meanwhile mix the corn starch with a little water to form a paste.
- Fold the ends of the spring roll and roll once more, then brush with a little cornstarch paste and roll into a neat package, pressing lightly to seal.
- Lightly dust a baking sheet with flour and place the spring rolls on the tray with the flap side underneath.
- To cook, heat the oil in a deep fryer, wok or sauce pan 1/2 full of oil to 350 degrees. Reduce the heat slightly then add the spring rolls and fry until golden and crispy. About 2-3 minutes.
- Drain the rolls on paper towels.
- Serve with hot chili garlic paste and soy sauce for dipping.