Slender pieces of vegetables wrapped in a dough and deep fried to crisp perfection.
INGREDIENTS
2 scallions, trimmed generous 2 cups bean sprouts
5 dried chinese mushrooms 1 tbsp. soy sauce
1 large carrot salt
2 oz. canned bamboo shoots 12 spring roll wrappers
2 oz. napa cabbage 1 egg beaten
2 tbsp. vegetable oil
1. To make the garnish, make several cuts into the trimmed end of a scallion and place in a bowl of iced water until the tassels open out. Place the mushrooms in a small bowl and cover with warm water. Let soak for 20-25 minutes, than drain and squeeze out the excess water. Remove the coarse centers and slice the mushroom caps thinly. Cut the carrot and bamboo shoots into very thinly julienne strips. Chop the scallions and shred the Napa cabbage.
2. Heat 2 tablespoons of oil in a preheated wok. Add the mushrooms, carrot, and bamboo shoots and stir-fry for 2 minutes. Add the scallions, Napa cabbage, bean sprouts, and soy sauce. Season to taste with salt and stir-fry for 2 minutes. Cool.
3. Divide the mixture into 12 equal portions and place on portion on the edge of each spring roll wrapper. Fold in the sides and roll each one up, brushing the join with beaten egg to seal. Heat the oil for deep frying in a large, heavy bottomed pan to 350-375 F/180-190 C, or until a cube of bread browns in 30 seconds. Add the spring rolls, in batches, and cook for 4-5 minutes, or until golden brown and crispy. Take care that the oil is not too hot or the rolls will brown on the outside before cooking on the inside. Drain on paper towels. Keep warm. Garnish wil scallion tassels and serve.
NUTRITIONAL INFORMATION
Calories……………………..186
Protein…………………………4g
Carbs…………………………18g
Sugars…………………………2g
Fat…………………………….11g
Saturates……………………..1g
