Spring Rolls

Easy to make! Essentially stir fry vegetable filling ingredients (or parboil). Cool them in the fridge. Wrap and Fry!

Ingredients

1 package of store bought spring roll wrappers
Bean sprouts
Mung bean (cellophane), “clear” noodles, soaked in hot water for 10 mins.
Carrots, julienned
Napa cabbage, shredded
Shitake mushrooms
Garlic, minced
Option – ground pork

Instructions

Add the garlic, mushrooms and carrots and stir fry for 30 seconds, and add the napa cabbage, and 1 tablespoon Shaoxing wine. Continue stir-frying for a minute. Adjust the heat to simmer the mixture, as the napa cabbage will release a lot of moisture.

Stir in the 2 tablespoon soy sauce, 1 teaspoon sesame oil, salt, white pepper, and sugar. At this time, you have the option of adding 1/4 cup of the decanted water from soaking the dried mushrooms.

Continue simmering the filling for another 3 minutes–until the napa cabbage is completely wilted.

Transfer the filling to a large shallow bowl, and let cool. Place into the refrigerator to cool further—at least one hour. It’s best to start with a cold filling for easier wrapping.

Place ingredients in the middle of your wrapper. See picture below. Add egg white paste to “glue” the sides together.

Heat the oil slowly over medium heat until it reaches 325 degrees. Fry in small batches. Carefully roll them in the oil so they cook evenly until golden brown and transfer them to a plate lined with paper towels.

Serve with worcestershire sauce or sweet and sour sauce.