KCB 8.9: Vegetarian Spring Rolls
Vegetarian Spring Rolls
Serve Spring Rolls hot with sweet chili sauce for a delicious snack as part of a multi-course banquet.
• PREPARATION & COOKING TIME: 20 minutes
• FRYING TIME: 30 minutes
• YIELD: About 30 spring rolls
• FRYING TIME: 30 minutes
• YIELD: About 30 spring rolls
• 2 tablespoons (40 ml) Chinese sesame oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 tablespoon (20 ml) minced fresh ginger
• 4 or 5 medium carrots cut match stick size (about 2 cups, 500 ml)
• 1 small cabbage or Chinese cabbage cut into fine strips (about 6 cups, 1.5 litres)
• 2 cups (500 ml) mung bean shoots
• 100 g (3 1/2 ounces) firm tofu, crumbled
• 1 tablespoon (20 ml) Chinese chili oil
• 2 tablespoons (40 ml) soy sauce
• 1 tablespoon (20 ml) brown sugar
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2 ml) freshly ground black pepper
• pinch of Chinese 5-spice
• 2 teaspoons (10 ml) cornflour
• 1 packet of 30 frozen, eggless spring roll wrappers (small size)
• oil for deep-frying
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 tablespoon (20 ml) minced fresh ginger
• 4 or 5 medium carrots cut match stick size (about 2 cups, 500 ml)
• 1 small cabbage or Chinese cabbage cut into fine strips (about 6 cups, 1.5 litres)
• 2 cups (500 ml) mung bean shoots
• 100 g (3 1/2 ounces) firm tofu, crumbled
• 1 tablespoon (20 ml) Chinese chili oil
• 2 tablespoons (40 ml) soy sauce
• 1 tablespoon (20 ml) brown sugar
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2 ml) freshly ground black pepper
• pinch of Chinese 5-spice
• 2 teaspoons (10 ml) cornflour
• 1 packet of 30 frozen, eggless spring roll wrappers (small size)
• oil for deep-frying
1. To prepare the filling: heat the sesame oil in a wok over moderate-to-high heat until the oil is almost smoking. Saute the asafoetida momentarily in the hot oil. Add the minced ginger and saute for 1/2 minute; then add the carrots and, increasing the heat, saute for 2 or 3 minutes. Add the cabbage and fry partially covered, stirring often. When the cabbage becomes soft, add the bean shoots, crumbled tofu, chili oil, soy sauce, sugar, salt, pepper, and Chinese 5-spice. Stir-fry for another minute. Mix half the cornflour with cold water to form a paste and stir it into the mixture. Remove the filling from the heat, transfer to a tray, and allow it to cool.
2. Heat the oil in a wok over moderate heat until it reaches 185°C/365°F.
3. To prepare the rolls: unwrap the pastry and separate the sheets. Place 2 tablespoons (40 ml) of the filling in the corner of each sheet. Roll the sheet over the filling, tuck in the sides and continue rolling, sealing with a paste made from the remaining cornflour and a little cold water.
4. Place a few sealed rolls at a time in the oil. Deep-fry them, turning once, for about 45 seconds each side or until they are reddish brown. Drain them. Continue frying until all the rolls are cooked and serve them hot with an accompanying sauce.
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