Vegetable spring rolls, a delicious Chinese appetizer
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Total: 35 min Diners: 6
Originals from China’s Tang Dynasty, spring rolls are one of those ironclad Asian traditions spread throughout the country. In one form or another. They get their name because they were mainly consumed during the spring holidays, their Chinese New Year, and pay tribute to silkworms. These are similar to the more traditional ones but adding mushrooms – something that the more classic ones do not carry – but the reality is that there are as many rolls as people who want to cook them and is that the dough that surrounds them allows endless possibilities more or less Asian.
Ingredients
. Wafers for rolls, 12 u Garlic clove, 1/2 u Dried shiitake mushrooms, 5 u Carrot, 1 u Cabbage, 1/4 u Shaoxing wine (or white wine), 1 tbsp Soy sauce, 2 tsp Sesame oil, 1/4 tsp Bean sprouts, 40 g Salt, c/s Ground black pepper, c/s Sugar, pinch Corn flour, 1 tablespoon dissolved in 1 tablespoon cold water Grated fresh ginger, 1/4 teaspoon Mild olive oil, plenty
For the sauce
Sugar, 1 teaspoon Water, 1 teaspoon Worcestershire sauce (Lea & Perrins type), 1/2 teaspoon Soy sauce, 1 tablespoon
Step 1
In a frying pan brown, with a little oil, the finely chopped garlic and ginger. Be careful not to burn them because it happens very quickly.
Step 2
Hydrate the dried mushrooms in boiling water. Wait for the water to boil, put them in and turn off the heat and let them rest inside until they are very tender. When they are tender, remove them and finely julienne them.
Step 3
The filling of the spring rolls will also contain the finely julienned carrot and the shredded cabbage, very finely, as finely as possible.
Step 4
Add the cabbage and carrot to the pan and sauté over high heat, then add the wine, soy sauce, salt and pepper and turn off the heat. Mix with the bean sprouts and chopped mushrooms and salt everything.
Step 5
Mix the corn flour with the water in a glass, it will serve us as glue, and spread a sheet of roll dough on a chopping board or somewhere that is easy for us to handle. We will place it with one end facing us, as if it were a rhombus. Right on top we will put another sheet of roll, put double layer will serve us so that they do not break when we fry them.
Step 6
Place the filling, two spoonfuls of it well placed, in the bottom corner of the roll paper and brush with the corn flour mixture all around the edges. Then start rolling, tucking the side corners inwards halfway and continuing the fold all the way to the end, sealing the last edge well.
Step 7
Mix the sauce ingredients and heat slightly. Set aside until cool.
Step 8
In a saucepan or deep fryer with very hot olive oil, fry the rolls a few at a time, so that they are toasted on all sides. Once toasted remove from heat and remove to a paper towel to absorb excess fat.
Tips and suggestions
The sauces to accompany the rolls are as infinite as the possible fillings. Any vegetable goes inside the stir-fry, more or less cooked, although it is true that for spring rolls a fresh and crunchy interior is required. We can also add previously cooked noodles, sautéed and seasoned pork or chicken and tofu. The possibilities are endless.
Watch the spring roll sheet carefully because it has two different sides, the softer layer is the one that faces outwards.
