Chinese Spring Rolls
Crispy and Delicious Chinese Spring Rolls Filled with Savory Vegetables
Ingredients:
For the Filling:
2 cups cabbage, finely shredded
1 cup carrots, julienned
1 cup bean sprouts
1/2 cup shiitake mushrooms, thinly sliced
1/2 cup bamboo shoots, julienned
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon white pepper
2 tablespoons vegetable oil (for stir-frying)
For the Rolls:
20 spring roll wrappers
1 tablespoon cornstarch mixed with 2 tablespoons water (as glue)
Vegetable oil for deep frying
Directions:
Prepare the Filling:
Heat 2 tablespoons of vegetable oil in a large wok over medium-high heat.
Add the minced garlic and sauté until fragrant.
Add the shredded cabbage, carrots, shiitake mushrooms, and bamboo shoots to the wok.
Stir-fry the vegetables for 3-4 minutes until they begin to soften.
Add the bean sprouts, soy sauce, oyster sauce, sesame oil, and white pepper. Stir well to combine.
Cook for another 2-3 minutes, then remove the filling from the heat and let it cool completely.
Assemble the Spring Rolls:
Place a spring roll wrapper on a flat surface with one corner pointing toward you.
Spoon 2 tablespoons of the cooled filling onto the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, rolling the wrapper tightly.
Brush the top corner with the cornstarch mixture and seal the roll.
Repeat the process with the remaining wrappers and filling.
Fry the Spring Rolls:
Heat enough vegetable oil in a deep pot or fryer to cover the spring rolls.
Once the oil reaches 350°F (175°C), carefully add the spring rolls in batches.
Fry for 3-4 minutes, or until golden brown and crispy.
Remove the spring rolls and drain on paper towels.
Serve:
Serve the spring rolls hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce.
Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes
Kcal: 100 kcal per roll | Servings: 20 spring rolls
