Saturday, May 22, 2010

Spring Rolls


    * 4 teaspoons vegetable oil
    * 1 medium head cabbage, finely shredded
    * 4 carrots,finely shredded
    * 1 (8 ounce) can shredded bamboo shoots
    * 1 can broken up straw mushrooms
    * 2 teaspoons soy sauce
    * 1/2 tablespoon Oyster Sauce
    * 1 Tablespoon Corn Starch
    * 1 teaspoon sugar
    * 1 (14 ounce) package egg roll wrappers
    * 4 cups oil for frying, or as needed


Heat 1 teaspoon vegetable oil in a  large skillet over medium heat.

Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, soy sauce, salt and sugar.Continue cooking until the vegetables soften, about 6 minutes,add corn starch and cook an additional minute.

To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 1 1/2 - 2 kitchen sized tablespoons of cooled filling in a heap onto the bottom third of the wrapper.

Heat about 6-inches of oil in a pot until hot.

Fry egg rolls 3 or 4 at a time until golden brown, 8 - 12 minutes. Drain on paper towels.

You can fry ahead of time, drain and  keep at room temp, then place on a cookie sheet and re heat for about 15 minutes in a 500 degree oven.


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