Crispy Spring Rolls
Description
Who doesn't love those crispy spring rolls dipped in a sweet and sour sauce.
Ingredients
- 3 cups of shredded cabbage
- 3 carrots roughly grated
- 1 onion finely chopped
- 2 garlic cloves crushed
- 6 dried black mushrooms
- 1 package spring roll wrapper thawed if frozen
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 3 tablespoons of canola oil for sautéing the vegetables
- 1 teaspoon corn flour dissolved in 2 tablespoons of water
- 5 cups canola oil for deep frying
- Salt to taste just a small pinch of salt
For the flour paste:
- 3 tablespoons of flour dissolved in 5 tablespoons of water to brush the wrapper edges
Instructions
- Soak the dried mushrooms in boiling water for about 20 minutes to soften. Drain and thinly slice.
- Place the 3 tablespoons of oil in a large saucepan over medium to high heat.
- Add the garlic and onion and stir to translucent.
- Stir in the carrots, cabbage, and Chinese dried mushrooms. Cook until the vegetables slightly soften, but still crispy and crunchy.
- Add the soy sauce and the oyster sauce.
- Drizzle the dissolved corn flour over the vegetables, and stir for 10 seconds. Remove from the heat and set aside to cool down.
- Mix the flour with water, ending up with a smooth paste (this will prevent the wrappers from unraveling when frying).
- Take one spring roll wrapper and place it on a flat surface.
- Brush the sides with the flour paste.
- Place 2 tablespoons of the filling near the end of the pastry that is close to you.
- Roll over once, tuck in the sides and resume rolling until you reach the top, then seal. Repeat with all the wrappers.
- Heat the oil in a deep frying pan to an adequate frying temperature, and fry the rolls in batches to a golden color. Remove with a slotted spoon and serve warm with a ready bottle of sweet and sour sauce. Enjoy!
Notes
You might also enjoy our Lebanese Meat Rolls /our GOAT CHEESE AND BLACK OLIVE ROLLS
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