vegetable Recipes Chinese Spring Rolls


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Chinese Spring Rolls

Spring rolls are far better when made and eaten at home.

1/2 cup cold water
3 Tablespoons cornstarch
1 package fresh spinach, washed
6 ounces fresh mushrooms
10 green onions (scallions)
1 red bell pepper, seeded
1/2 head Chinese cabbage
2 cans water chestnuts, drained
3/4 cup fresh bean sprouts
4 Tablespoons dry Sherry
2 Tablespoons soy sauce
3 teaspoons grated fresh ginger root
1 1/2 teaspoons sugar
3/4 teaspoon salt
24 egg roll wrappers
3 cups vegetable oil

METHOD

Mix water and cornstarch so they are no lumps, and set aside.

Coarsely chop Spinach.

Finely chop all other ingredients, except for bean sprouts, and mix with spinach. Stir in liquid Sherry, soy sauce, ginger, sugar and salt.

Transfer all chopped ingredients to a large, microwave proof bowl. Add bean sprouts and microwave for 2 to 3 minutes, or until spinach looks wilted and soft.

Place 1/4 cup of vegetable mixture evenly across a corner of a wrapper. Brush cornstarch over all edges of wrapper. Carefully roll wrapper around filling, folding in corners. Do this with each egg roll wrapper until you have the number of desired egg rolls.

Heat oil in wok over high heat until it reaches 375° F. Fry 3 or 4 rolls at a time in the hot oil until golden, about 3 to 5 minutes.

Drain on absorbent paper.

recipe from www.inmamaskitchen.com

Contributor: Cliff Lowe

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