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Categories:
ginger garlic green onion hot bean vegetable oil fresh bean sprouts carrot cabbage red pepper shiitake mushrooms hoisin sauce soy sauce spring roll wrappers cucumber cilantro
Viewed: 31 - Published at: 8 years agoIngredients
- 3 tablespoons chopped ginger
- 2 tablespoons chopped garlic
- 3 tablespoons chopped green onion
- 1 tablespoon hot bean paste or red chili paste
- 1 tablespoon vegetable oil
- 1 cup fresh bean sprouts
- 1 cup grated carrot
- 1 cup finely sliced savoy cabbage
- 1 red pepper, julienned
- 5 shiitake mushrooms, julienned
- 3 tablespoons mirin (Japanese rice wine)
- 1 tablespoon hoisin sauce
- 1/4 cup soy sauce
- 12 spring roll wrappers
- 1 cup peeled, grated cucumber
- 3 tablespoons chopped cilantro
- Oil, for frying
Method
- In a very hot wok, briefly saute the ginger, garlic, green onion and chili paste in the oil.
- Add the bean sprouts, carrots, savoy cabbage, red pepper and mushrooms and cook at high heat until the vegetables begin to soften.
- Add the mirin, hoisin sauce and soy sauce.
- Remove from heat and let cool in a bowl at room temperature.
- Place the spring roll wrappers under a damp cloth to keep them moist.
- Place wrappers one at a time on a hard surface with one corner pointing towards you.
- Spoon cooled ingredients into the center.
- Add a tablespoon of grated cucumber and a sprinkle of cilantro.
- Fold the side corners into the center.
- Fold the bottom into the center, making sure the three corners are touching each other.
- To finish, roll the wrapper away from you and up over the final corner.
- Store rolls under a damp cloth until ready to fry.
- Heat enough oil to cover the rolls, and fry seam side down until golden brown.
- Drain on paper towels and serve with your favorite dipping sauce.
