Ingredients: |
Ingredients: 3 tablespoons soy sauce
1 1/2 teaspoons dark sesame oil plus additional for brushing spring-roll skins
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cornstarch
24 spring-roll skins (also labeled lumpia wrappers) or flour tortillas (see note)
2 tablespoons safflower or corn oil
2 1/2 tablespoons minced garlic
10 dried Chinese black mushrooms, softened in hot water to cover, drained, stems removed and caps shredded (see note)
2 tablespoons minced peeled fresh ginger
3 cups shredded and well-washed leeks (white section only)
2 cups grated carrots
5 cups finely shredded cored Chinese (napa) cabbage
1 1/2 tablespoons rice wine or sake
4 cups bean sprouts, rinsed and drained
1/2 cup hoisin sauce, heated with 3 tablespoons water
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Directions: |
Directions:In a small bowl, combine soy sauce, 1 1/2 teaspoons sesame oil, black pepper and cornstarch. Set aside.
Separate the spring-roll skins and lightly brush with remaining sesame oil. Fold in half, arrange on a rack in a steamer filled with boiling water, and steam 5 minutes. Keep warm in a basket covered with a towel.
Heat a wok or a large, heavy skillet over high heat until very hot. Add safflower oil and heat until hot, about 30 seconds. Add garlic, mushrooms and ginger; stir-fry about 10 seconds. Add leeks and stir-fry about 1 minute. Then add carrots, cabbage and rice wine and cook, tossing, until vegetables are crisp-tender. Add bean sprouts and hoisin mixture and cook, stirring, until thickened. Transfer to a serving platter.
To eat, smear a spring-roll skin with a dollop of hoisin mixture, arrange some of the stir-fried vegetable mixture on top, roll up and eat with your fingers. |
This recipe for FRESH CHINESE SPRING ROLLS is from