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  • Chinese Crispy Spring Rolls

    1 vote
    Chinese Crispy Spring Rolls
    Prep: 20 min Cook: 20 min Servings: 20
    by Robyn Savoie
    269 recipes
    >
    These dainty vegetarian stir-fried rolls are ideal served as appetizers or cocktail snacks. For a heartier version, replace the mushrooms with chicken or pork, and substitute shrimp for the carrots.

    Ingredients

    • 1 Cup Bean Sprouts
    • 1 Bunch Scallions
    • 2 Small Carrots
    • 2/3 Cup Bamboo Shoots, Sliced
    • 1 1/2 Cups White Mushrooms
    • 3 Tbsp. Vegetable Oil
    • 1 Tsp. Salt
    • 1 Tsp. Light Brown Sugar
    • 1 Tbsp. Light Soy Sauce
    • 1 Tbsp. Chinese Rice Wine
    • 40 Spring Roll Wrappers
    • 1 Tbsp. Cornstarch Paste
    • Flour For Dusting
    • Oil For Deep-Frying
    • Soy Sauce, To Serve

    Directions

    1. Cut all the vegetables into thin shreds, roughly the same size and shape as the bean sprouts.
    2. Heat the oil in a wok and stir-fry the vegetables for about 1 minute. Add the salt, sugar, soy sauce and rice wine. Stir-fry for 1 1/2 to 2 minutes. Remove and drain the excess liquid, then let cool.
    3. To Make Spring Rolls: Cut each wrapper in half diagonally, then place about 1 tablespoon of the vegetable mixture one-third of the way down on the rapper, with the triangle pointing away from you.
    4. Lift the lower flap over the filling and roll it up once.
    5. Fold in both ends and roll once more, then brush the upper edge with a little cornstarch paste, and roll into a neat package. Lightly dust a baking sheet with flour and place the spring rolls on the baking sheet with the flap side down.
    6. To Cook: Heat the oil in a wok until hot, then reduce the heat to low. Deep-fry the spring rolls in batches (about 8 - 10 at a time), for 2 - 3 minutes, or until golden brown and crisp. Then remove and drain well on paper towel. Serve the spring rolls hot with soy sauce, if desired.
    7. Yield: 40 Rolls

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