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Vegetable Spring Rolls
Serve with plum sauce and other dipping
sauces, as desired.
1-2 tablespoons light olive or peanut oil
2 cloves garlic, minced
2-3 teaspoons ginger, peeled and grated
5-6 green onions, chopped
2 cups carrot, grated
2 cups Napa cabbage, shredded
1 cup bean sprouts
3-4 tablespoons water chestnuts, finely chopped
1/2 cup baked or fried tofu, diced
1 tablespoon cornstarch
1 tablespoon water
2-3 teaspoons sesame seed oil
2 teaspoons soy sauce
20 won ton wrappers, or rice spring roll wrappers
2 teaspoons cornstarch
2 tablespoons water
4 cups peanut, corn, or safflower oil for frying
Heat wok or stir fry pan over medium heat, adding the one tablespoon
oil. Saute garlic and ginger about 1 minute, then add the green onions,
celery, carrot and cabbage. Cook and stir 3 minutes or so. Add bean
sprouts, water chestnuts and tofu. Cover and cook about 2 minutes.
Combine cornstarch and water and add to pan, along with sesame oil and
soy sauce. Cook and stir until mixture thickens. Remove from heat and
allow to cool completely. When cool, separate won ton wrappers and place
on counter and cover with a damp towel. Combine cornstarch and water.
Working with one wrapper at a time and using your fingertips, wet edges
with the mixture. Place 1 tablespoon of filling in center of wrapper and
roll up diagonally, tucking in edges. Seal edges with cornstarch
mixture. Repeat with remaining. Heat oil in a wok or stir fry pan to 375
degrees. Working in batches, add rolls and fry until golden, about 1
minute. Remove with slotted spoon. Serve hot with Plum Sauce in one
bowl, and soy sauce in another. I like a little rice wine vinegar
stirred into the soy sauce as a nice dipping sauce.
Appetizers Chinese Vegetarian |
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