Vegetable Spring Rolls
Chinese spring rolls are among the best known Chinese snacks, and are a delicious starter to any meal.
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4 dried Chinese mushrooms
4 sticks celery - finely sliced
3 carrots - finely sliced
1 Tbsp vegetable oil
100g beansprouts washed and drained
1 Tbsp Sharwood's Light Soy Sauce
1 Tbsp rice wine or sherry
2tsp cornflour
1 tsp sugar
1 packet spring roll wrappers or filo pastry
Cooking Method
Soak the Chinese mushrooms in warm water for 10 minutes, drain well, remove the stalks and cut into thin slices. Stir-fry the celery and carrots in the oil for 2 minutes, add the beansprouts, stir-fry for 1 minute. Blend together the soy, rice wine or sherry, cornflour and sugar, stir into the vegetables and continue to stir-fry until the sauce thickens. Adjust the seasoning, remove from the pan and leave to cool. To make the spring rolls cut squares of pastry into squares approximately 20 x 20 (8 x 8 inches). Working on a flat surface, fold the pastry over to make a triangle. Place one drained teaspoon of cold filling about 1 cm (½”) from the long diagonal side. Fold this side over the filling. Seal the pastry with a little water and lay on a tray dusted with cornflour. The spring rolls should then be deep-fried as soon as possible as they become difficult to handle. To cook the spring rolls, heat 600ml (1 pint) oil in a wok or deep fryer to 180°C (350°F) or until a cube of bread browns in 30 seconds. Lower the spring rolls, a few at a time, into the hot oil and deep fry, turning occasionally, until the spring rolls are golden brown. Drain on kitchen paper, serve immediately.
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