Spring Rolls | Bean Sprouts



Spring Rolls | Bean Sprouts Recipe

Traditionally spring rolls were prepared to celebrate the spring harvest and were, accordingly, packed with vegetables. Spring roll wrappers are available in Asian markets.

Recipe for Chinese Spring Rolls w/Beansprouts
Ingredients for Chinese Spring Rolls w/Beansprouts:
  • For dipping sauce: 2 tbsp black or rice vinegar, 2 tbsp soy sauce, 1 tbsp fresh root ginger, grated
  • 1-2 tbsp vegetable oil
  • 225 g fresh beansprouts, washed and drained
  • 2 carrots, peeled and cut into fine matchsticks
  • 1 leek, trimmed and cut into fine matchsticks
  • 130 g tinned bamboo shoots, drained and cut into fine matchsticks
  • 170 g fresh button mushrooms, cut into fine matchsticks
  • 1 tsp salt
  • 1-2 tsp sugar
  • 1-2 tbsp soy sauce
  • freshly ground black pepper
  • 20 spring roll wrappers
  • vegetable oil for deep-frying
Method:
  1. In a bowl, whisk together vinegar and soy sauce. Stir in root ginger and let stand for 1-2 hours so flavour mingle.
  2. Heat oil in a wok and stir-fry all vegetables for about 2 minutes. Add salt, sugar and pepper. Stir-fry for 1-2 minutes until vegetables are tender but still retain some bite. Turn off heat and let vegetables cool.
  3. Place one wrapper on a flat surface and put roughly 2 spoonfuls of mixture down one side, about 5 cm from edge. Pull that edge over filling, tuck in ends and roll wrapper into a tight log.
  4. Seal edges with a little water or mixture of cornflour and water. Keep finished rolls under damp cloth or clingfilm to prevent them from drying out. 
  5. Heat enough oil in a wok for deep frying. Fry rolls in batches for 2-3 minutes, until crispy and golden, then drain on kitchen towel.
  6. Serve hot with dipping sauce.
Image Credit - papayatreelimited



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Spring Rolls | Bean Sprouts Spring Rolls | Bean Sprouts Reviewed by Singapore Food Recipes on February 06, 2013 Rating: 5
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