Vegetarian spring rolls2012-06-10
- Yield : 30
- Servings : 10
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
Spring rolls are Chinese in origin and are not the same as cha gio, or nem, Vietnamese rolls which are made with rice paper (recipe to come). The filling here is vegetarian – basically your favorite Chinese vegetables. Choose those vegetables that has low water content as the spring rolls can become soggy otherwise.
The ingredients here are those used at yesterday’s workshop but you can add tofu, beansprouts and other vegetables as well.
For a non-vegetarian version, see our recipe for pork spring rolls.
This recipe makes about 30 spring rolls using the larger wrappers.
- 2 carrots, peeled and grated
- 100g Napa cabbage, use only the leafy parts as they contain less water
- 1 onion, chopped
- 50g shiitake, rehydrated and chopped
- 50g wood ear mushroom, rehydrated and chopped
- 1 egg
- 1 tbsp fish sauce
- 1 tsp soya sauce
- 1/2 tsp finely grated ginger
- freshly ground black pepper
- 1 tsp cornstarch
Mix all the ingredients together, except for the cornstarch.
Combine the cornstarch with 3 tablespoons of cold water. This will be used as the glue for the spring rolls.
Place 1 tablespoon of the filling on a wonton wrapper and fold according to the picture below (with pork filling). Wet the end of the wrapper with the cornstarch glue and place with the glue side down on a plate. Continue until the filling is used up.
Deep fry at 180 Celsius until golden brown.