Vegetarian Spring Rolls

posted by Angel 09-23-98 9:57 PM
Vegetarian Spring Rolls

Preparation and cooking time: 20 minutes
frying time: 30 minutes
Yield: about 30 spring rolls.

2 tablespoons Chinese sesame oil
1/4 teaspoon yellow asafoetida powder*
1 tablespoon minced fresh ginger
4 or 5 medium carrots, cut matchstick size
1 small cabbage or Chinese cabbage, cut into fine strips
2 cups mung beans shoots
100g (3 1/2 ozs) firm tofu, crumbled
1 tablespoon Chinese chili oil
2 tablespoons** soy sauce
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
pinch Chinese 5-spice
2 teaspoons cornflour (cornstarch)
1 packet of 30 frozen, eggless spring roll wrappers (small size)
oil for deep frying

To prepare the filling:
Heat the sesame oil in a wok over moderately to high heat until the oil is almost smoking. Saute the asafoetida momentarily in hot oil.

Add the minced ginger and saute for 1/2 minute; then add carrots and increasing the heat, saute for 2 to 3 minutes. Add the cabbage and fry partially covered, stirring often.

When the cabbage becomes soft, add the bean shoots, crumbled tofu, chili oil, soy sauce, sugar, salt, pepper, and Chinese 5-spice. Stir-fry for another minute.

Mix half the cornflour with cold water to form a paste, sitr it into the mixture. Remove the filling from the heat, transfer to a tray, and allow to cool.

Heat the oil in the wok over moderately-high heat until it reaches 185*C (365*F)

To prepare rolls:
Unwrap the pastry and separate the sheets. Place 2 tablespoons of the filling into the corner of each sheet. Roll the sheet over the filling, tuck in the sides and continue rolling, sealing with paste made from remaining cornflour and a little cold water.

Place a few sealed rolls at a time in the oil. Deep fry them, turning once, for about 45 seconds on each side or until they are reddish brown. Drain them. Continue frying until all the rolls are cooked. Serve them hot with an accompanying sauce.

* asafoetida powder is available from Chinese or Asian grocers.

** Australian Tablespoons are a little larger than American ones being 20 mls, so you will need to add an extra teaspoon to these.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line