Spring Roll wrappers are available from most Chinese food shops, they are a very useful ingredient as they can be used for many dishes. Spring rolls are quick and easy to prepare. You can vary the filling dependent on what you like, duck, chicken, prawns and crab all work well. Its a great stand by dish for unexpected guests, as you can make use of the contents of your refrigerator. Do not over fill the rolls as this could result in them splitting open.
Portions: 24 Spring Rolls
Preparation: 20 minutes
Cooking: 10 minutes
- 2 tbsp oil
- 3 tbsp spring onions, finely chopped
- 10 shitake mushrooms, reconstituted in boiling water and finely sliced
- 50 tofu, diced into cubes .5mm-1cm, coated with 1 tsp of five spice powder (optional)
- 50g Chinese cabbage, shredded
- 15g canned sliced bamboo shoots, shredded
- 10 water chestnuts, finely chopped
- 1 piece black fungus, reconstituted in boiling water, and shredded
- 40g bean thread or vermicelli noodles, cooked for 1-2 minutes in boiling water and drained
- 1 tsp sugar
- 2 tbsp soy sauce
- 1 tbsp shaoishing wine or dry sherry
- 1 tsp sesame oil
- 24 spring roll sheets
- 1 egg beaten
- Hoisin sauce
- Chili Oil
- or soy sauce or plum sauce
- Filling: Place the oil in a wok or large saucepan over a moderate-high heat. Add the spring onions, mushrooms, fungus, Chinese cabbage, chestnuts, bamboo shoots and tofu to the pan, stir for 2-3 minutes, so that they are just cooked. Stir in the sugar, soy sauce, wine or sherry and sesame oil, so that they coat the ingredients. Remove from the heat and toss with the noodles tossing until well distributed. Place the filling in a bowl and allow it to cool, then cover it with cling film and refrigerate until ready to use.
- Spring Rolls: Lay a sheet of spring roll pastry out on a work top (cover the remaining sheets with a damp tea towel) place a couple of teaspoons of the filling in one corner. Brush egg around the sides of the pastry. Seal in the filling by rolling it twice, then fold in the sides and continue rolling it, sealing it well. Repeat this with the remaining ingredients.
- To Cook: Heat the oil in a wok or deep fryer to 180-190°C. Add 3-5 spring rolls to the oil (dependent on the size don,t over crowd them). Cook them for 2-3 minutes turning them so that they are crisp and golden brown. Remove the spring rolls and drain on kitchen paper. Keep them warm while you cook the remaining roll.
- To Serve: Serve the rolls hot with your choice of sauce. In the photo I have served them with a drizzle of hoisin sauce and chili oil.