Spring Rolls 春卷. Spring rolls are a Cantonese dim sum of
cylindrical shape. The filling of spring rolls could be vegetables or meat, and
the taste could be either sweet or savory. After fillings are wrapped in spring
roll wrappers, the next step is frying. Then the spring rolls are given their
golden yellow color.
Ingredients for Spring Rolls
- 50g rice vermicelli noodles
- 1 tablespoon sunflower oil, plus extra to deep-fry
- 2 garlic cloves, finely chopped
- 1 tablespoon freshly grated ginger
- 1 carrot, coarsely grated
- 1 1/2 cups (120g) shredded Chinese cabbage (wombok) (see note)
- 4-6 fresh shiitake mushrooms, sliced
- 2 tablespoons oyster sauce
- 1 tablespoon each soy sauce and rice vinegar
- 1 teaspoon caster sugar
- 1 cup (80g) bean sprouts, ends trimmed
- 2 tablespoons chopped coriander leaves
- 3 spring onions, thinly sliced
- 2 teaspoons cornflour
- 10 x 20cm square frozen spring roll wrappers (see note), thawed
How to Make Spring Rolls
- Prepare noodles according to packet instructions. Drain, then refresh.
- Heat oil in a wok over high heat. Stir-fry garlic, ginger, cabbage, carrot and shiitake for 2-3 minutes until wilted. Stir in sauces, vinegar and sugar, then stir in sprouts, coriander, spring onion and noodles.
- Mix cornflour with 1 tablespoon cold water until smooth, then add half the mixture to the wok and cook, stirring, for 30 seconds until slightly thickened. Allow to cool.
- Place a spring roll wrapper on the bench. Place a heaped tablespoon of filling in the centre, fold in the 2 sides, then roll up from the bottom to form a spring roll. Brush edges with cornflour mixture and press down to seal. Repeat until you have 10 rolls. Chill for 30 minutes.
- Heat oil in a deep-fryer to 190°C (a cube of bread should turn golden in 30 seconds). Fry spring rolls in batches for 2-3 minutes until golden. Drain on paper towel.
That is Spring Rolls Recipe.
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