Thai Vegetable Spring Rolls
|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.