Vegetable Spring Rolls

Vegetable Spring Rolls

Spring Rolls are one of the most common snack found all around. This dish is originally from China. These tasty snacks has so many versions in all the South East Asian Countries that it can fill a whole book. I myself had at least 20 different versions in different stalls and restaurants around different countries. This version of Vegetable Spring Rolls is one of such snacks, which can be enjoyed any time. The easy availability of ready made wraps, make it less time consuming and easier to prepare. So just go ahead and make a plate full and enjoy with your children.

Preparation Time : 30 minutes additional 20 minutes to prepare rolls
Cooking Time      : 15 minutes
Frying Time         :  3 - 4 minutes for 1 set of rolls.
Difficulty              : Very Easy
Serves                  :  4 - 6

Ingredients :

2 cups Mung Bean Sprouts

6 dried Black Mushrooms (if you can't find it, simply use button mushrooms)

1/2 Red Bell Pepper

1 medium Carrot

250 grams of canned Bamboo Shoots (this is optional) 

2 1/2 tablespoons Oyster Sauce

1 tablespoon Chicken Broth or Water (you can also use broth powder mixed in water)

2 teaspoons Light Soy Sauce (please don't use Dark Soy, it changes both the taste and appearance) 

1 teaspoon Sugar

Salt to taste

Freshly ground Pepper to taste

18 – 20 Spring Rolls Wrappers (these are available, packed in Super markets or Asian speciality stores)

1 Egg, lightly beaten

2 tablespoons Oil for stir-frying (Use any vegetable oil)

4 to 5 cups Oil for deep-frying, as needed (Use any vegetable oil)

 

Method :

To make the spring rolls filling:

1) About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly.

2) Soak the Chinese dried mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and thinly slice. If you are using button mushrooms, simply wash them well, under running water and then drain and slice thinly.

3) Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots.

4) In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce and sugar. Set aside.

5) Heat 2 tablespoons in a frying pan, swirling so that it coats the pan.

6) When the oil is sizzling, stir-fry the vegetables, starting with the dried mushrooms and then the bamboo shoots, bell pepper, mung bean sprouts and grated carrot.

7) Stir in the sauce ingredients (the oyster sauce, chicken broth or water, soy sauce and sugar).

8) Taste and season with salt and/or freshly ground pepper if desired.

9) Remove from the heat and cool.

To make the spring rolls:

1) Lay a wrapper in front of you so that it forms a diamond shape.

2) Brush the edges of the wrapper with the lightly beaten egg.

3) Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges.

4) Lift the bottom corner of the wrapper and tuck it in under the filling.

5) Fold over the left and right sides of the spring roll wrapper.

6) Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.

7) Heat oil for deep-frying to 360 degrees Fahrenheit.

8) When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes).

9) Remove and drain on paper towels.

10) Serve with plum sauce, hot mustard, or sweet and sour sauce.