Spring Rolls #2
Ingredients:
- 2 - 1 1/2 inch slices ginger, julienned (about 2 Tbs.)
- 6 dried Shiitake mushrooms, soaked until soft & thinly sliced
- 2 stalks celery, julienned or diced
- 1 large carrot, juilienned or shredded
- 1 1/2 cups shredded cabbage
- 3 oz. firm tofu, cut into small cubes or julienned
- 2 green onions, diced
- 1 Tbsp soy sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp white pepper
- 12 spring roll or eggroll wrappers
- 1 Tbsp cornstarch dissolved in 2 Tbsp water
Preparation:
Stir fry ginger and mushrooms in wok or very large skillet over high heat, sprayed with PAM. Cook until fragrant, about 30 seconds. Add celery, carrot, cabbage, tofu and green onions; stir-fry about 2 minutes. Add soy sauce, salt, sugar and white pepper; mix well. Remove wok or skillet from heat and let cool.
Lay 1 wrapper on work surface with 1 corner toward you. Cover remaining wrappers with damp cloth to prevent drying. Place 1/3 cup vegetable mixture in a line across center of wrapper. Fold bottom corner of wrapper over vegetable mixture. Fold in left and right corners. With a pastry brush, brush top corner and side edges of wrapper with cornstarch solution. Roll wrapper to form a tight cylinder. Repeat with remaining wrappers and filling.
You can bake or steam the spring rolls. To bake: spray a baking sheet with PAM, place rolls on baking sheet and lightly spray the rolls with PAM. Bake at 400° until golder brown, about 10 minutes. To steam: place bamboo steamer over boiling water. Place spring rolls in steamer, cover and steam until done, about 10 minutes.
Serve with sauce of your choice. Try sweet and sour, hoisin (a thick, reddish-brown sauce made from soybeans, garlic, chili peppers and other spices, used as a condiment in Chinese cooking) or soy sauce mixed with a little chili oil. Makes 12 spring rolls.
This recipe was adapted from Vegetarian Times. I have made this several times and they always come out great. The recipe calls for 2 tsp sesame oil, added at the same time as the soy sauce. I add a dash for the flavor. You can leave it out if you wish. I also leave out the sugar and salt and don't miss it. I also double the recipe as it is a bit time consuming. They are great leftover, however don't heat them in the microwave, they get VERY SOGGY! I pop them in the toaster oven and they're heated in a few minutes. I bake them as I like them crispy. I suppose if you steamed them, they would be soft.
Servings:Source: Laura Jill
Submitted by: Recipe Group Member
Date: Aug 4, 1995
