Ingredients:
5 Chinese dried mushrooms (or open-cup mushrooms)
1 large carrot
1 cup canned bamboo shoots
2 scallions
2 oz. Chinese leaves
2 Tbs. vegetable oil
4 cups bean-sprouts
1 Tbs. soy sauce
12 spring roll wrappers
1 egg, beaten
Vegetable oil for deep-frying
Salt
Preparation:
Place the dried mushrooms in a small bowl and cover with warm water. Leave to soak for 20-25 minutes. Drain the mushrooms and squeeze out the excess water. Remove the tough centers and then slice the mushrooms thinly.
Cut the carrot and bamboo shoots into very thin julienne strips. Chop the scallions and shred the Chinese leaves.
Heat the 2 tablespoons of oil in a wok or skillet. Add the mushrooms, carrot, and bamboo shoots, and stir-fry for 2 minutes. Add the scallions, Chinese leaves, bean sprouts, and soy sauce. Season with salt and stir-fry for 2 minutes. Leave to cool.
Divide the mixture into 12 equal portions and place one portion on the edge of each spring roll wrapper. Fold in the sides and roll each one up, brushing the joint with a little beaten egg to seal.
Deep-fry the spring rolls in batches in hot oil in a wok or large saucepan for 4-5 minutes, or until golden and crisp. Take care that the oil is not too hot or the spring rolls will brown on the outside before cooking on the inside. Remove and drain on paper towels. Keep each batch of spring rolls warm while the others are being cooked. Serve at once.
Info:
Makes 12 spring rolls. Spring roll wrappers are available from oriental shops and some supermarkets.
This recipe was found in: The Complete Book of Chinese Cooking by Veronica Sperling and Christine McFadden
Publisher: Thunder Bay Press Click on the book cover to get the book for yourself.
