Chinese Crispy Spring Rolls Recipe
Tried it? Rate this Recipe:
|
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!
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Chinese Crispy Spring Rolls is from