Vegetable Spring Rolls Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Asian

Vegetable Spring Rolls

From Dorothy McNett's Recipe Book at Serve with plum sauce and other dipping sauces, as desired.

1-2 tablespoons 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.

Recipe created 2004-04-27.

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