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.
Vegetable Spring Rolls Recipe
10 spring roll wrappers
4 cups and 2 tablespoons vegetable oil, seperated
2 ounces julienned carrots
2 ounces julienned cabbages
2 ounces halved Shimeji mushrooms
2 ounces finely chopped wood ear mushrooms
2 ounces julienned snow peas
2 tablespoons oyster sauce
1 teaspoon soy sauce
Pinch of salt
Pinch of pepper
Pinch of sugar
Dash of sesame oil
2 ounces chopped glass noodles
1 teaspoon cornstarch water mix with 1 tablespoon water
2 tablespoons flour mix with 3 tablespoons water
For the preparation, soak the wood ear mushrooms in water for 1 hour, 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 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 cornstarch 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 4 cups 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 the 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.