Spring Rolls Cooking Recipes

Ingredients :

4

1 tbsp

2

1 tbsp

150 g

1

70 g

6

150 g

1 tbsp

1 tbsp

10

dried Chinese mushrooms

oil

cloves garlic, crushed

grated fresh ginger

fried bean curd, cut into strips

large carrot, cut into fine strips

water chestnuts, chopped

spring onions, chopped

Chinese cabbage, shredded

soy sauce

plain flour

spring roll wrappers

oil for deep frying

1. Soak the dried mushrooms in hot water for 30 minutes.
2. Drain and squeeze to remove the excess liquid.
3. Slice the mushroom caps and discard the hard stems.
4. Heat the tablespoon of oil in a large wok, swirling gently to coat the base and side.
5. Stir fry the garlic, ginger, bean curd, carrot and water chestnuts for 30 seconds over high heat.
6. Add the spring onion and cabbage, and cook for 1 minute, or until the cabbage has just softened.
7. Add the soy sauce and some salt, white pepper and sugar, to taste; cool.
8. Add the sliced mushroom caps.
9. Mix the flour with 2 tablespoons of water to form a paste.
10. Keep the spring roll wrappers covered with a clean damp tea towel while you work.
11. Place two wrappers on a board, one on top of the other.
12. The rolls are made with two layers of wrappers.
13. Cut the large square into four squares.
14. Brush the edges of each square with a little flour paste.
15. Place about 1 tbsp of the filling in the center of one square.
16. With a corner facing you, roll up the wrapper firmly, folding in the sides as you roll.
17. Repeat with the remaining wrappers and filling.
18. Heat the oil in a wok, deep fry the rolls, about four at a time, for 3 minutes, or until golden.
19. Drain on paper towels.

Makes 20

Preparation : 45 minutes

Cooking : 30 minutes

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