Spring rolls are popular traditional Chinese snacks. Back in the days, people eat spring rolls on the Li Chun Day, which is at the beginning of spring. In order to pray for good health, and they call it “bite the spring.” Later spring rolls gradually become an everyday snack. Today let’s learn to make Vegetable Spring Rolls.
10 spring roll wrappers
2 tablespoons of oil
2 ounces of julienned carrots
2 ounces of julienned cabbages
2 ounces of ounces of halved Shimeji mushrooms
2 ounces of finely chopped wood ear mushrooms
2 ounces of julienned snow peas
2 tablespoons of oyster sauce
1 teaspoon of soy sauce
A pinch of salt
A pinch of pepper
A pinch of sugar
A dash of sesame oil
2 ounces of chopped glass noodles
1 teaspoon of cornstarch water mix with 1 tablespoon of water
2 tablespoons of water mix with 3 tablespoons of water
For the preparation, soak wood ear mushroom in water overnight, then finely chopped. Also, soak glass noodles in hot water for about 30 minutes.
Then in a hot pan, add 2 tablespoons of oil, 2 ounces of julienned carrots, 2 ounces of julienned cabbages, 2 ounces of ounces of halved Shimeji mushrooms, 2 ounces of finely chopped wood ear mushrooms, 2 ounces of julienned snow peas, and stir them until the aroma comes out. Then add 2 tablespoons of oyster sauce, 1 teaspoon of soy sauce, a pinch of salt, a pinch of pepper, a pinch of sugar, and a dash of sesame oil. Mix well. Now add 2 ounces of chopped glass noodles and stir fry until combine. Lastly add 1 teaspoon of cornstarch water mix with 1 tablespoon of water (the corn starch water is going to seal the flavor and the juice of the vegetable inside, so it won’t be watery while wrapping the spring rolls). Let it cool.
To make some glue, in a small bowl, add 2 tablespoons of flour and mix with 3 tablespoons of water.
Lay the wrap out flat like a diamond. Place 2 tablespoons of room temperature filling on the spring roll wrapper, about 2 inches above the bottom corner of the wrapper. Tightly roll the wrapper and filling half-way. Fold the left edge over right up against the edge of the filling, then fold the right edge over. It almost looks like an open envelope. Fold it up again, and seal with the flour mixture. Leave no space or air pockets. Cover all the spring rolls with plastic wrap to prevent drying out. They dry out easily. And finish the rest.
Pour about 2″ of vegetable oil into a heavy bottomed pot and heat to 350F. (Tip: to test and see if the oil is ready: throw in a tiny piece of wrapper in the pot, and if the piece flew right up and has little bubbles all around it, then it’s ready.) Fry the spring rolls a few at a time. Turn them over frequently so that they brown evenly. When they reach an even golden brown color, transfer the spring rolls on a paper towel and allow them to drain. Repeat with the rest of the spring rolls.