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Chinese Crispy Spring Rolls Recipe

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This recipe for Chinese Crispy Spring Rolls, by , is from La Famiglia Campano, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rick & Amy Boyce
Added: Saturday, April 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. bean sprouts
1 bunch scallions
2 carrots (julienne cut)
2/3 c. bamboo shoots - (julienne)
1 1/2 c. white mushrooms sliced
3-4 Tbsp. vegetable oil
1 tsp. salt
1 tsp. light brown sugar
1 tsp. light soy sauce
1 T. Chinese rice wine or dry sherry
40 or so spring roll wrappers
1 T. cornstarch paste
oil for deep-frying


Directions:
Directions:
To make cornstarch paste: mix 4 parts dry cornstarch with about 5 parts cold water until smooth.

Heat oil in a wok and stir-fry the vegetables for about 1 min. Add salt, sugar, soy sauce and rice wine or sherry and stir fry for 1 1/2 - 2 minutes. Remove and drain the excess liquid, then let cool.

To make spring rolls: cut each wrapper in half diagonally, then place about 1 T. of the vegetable mixture 1/3 way down the wrapper, with the triangle pointing away from you. Lift the lower flap over the filling and roll it up once. Fold both ends and roll it again. Brush a little cornstarch paste to finish rolling.

Heat oil until hot. Add 8-10 and deep fry for 2-3 minutes. Serve with duck sauce or soy sauce if desired.

Number Of Servings:
Number Of Servings:
40
Preparation Time:
Preparation Time:
30-40 minutes.
Personal Notes:
Personal Notes:
Prepare the spring rolls ahead of time and place them on a floured cookie sheet. Fry the spring rolls 1/2 hour before guests arrive. Good luck & enjoy it!

 

 

 

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