Chinese Vegetarian Spring Rolls
INGREDIENTS
- Oil for deep frying
- 1 pakcet spring roll wrappers
- 1 clove garlic (crushed)
- 4 Chinese dried mushrooms (soaked in hot water for 20 mins, discard stems and chopped finely)
- 3/4 tsp ginger (grated)
- 3 cups Chinese cabbage (shredded)
- 6 spring onions (chopped)
- 1 large carrot (grated)
- 150g water chestnuts (chopped)
- 1 tbsp oyster sauce
To serve these tasty spring rolls, you can offer your guests sweet chilli sauce in a dipping bowl. I also found that serving them with plum sauce works just as well.
For a healthy alternative, you can bake the spring rolls in the oven instead of deep-frying them.
- Heat a bit of oil in wok
- Add garlic, ginger, spring onion and rest of vegetables (carrot, cabbage, water chestnuts, mushroomss)
- Stir-fry for at least 5 mins (or till veggies become soft)
- Add oyster sauce and stir well
- Set aside to cool
- Work with one wrapper at a time
- Place 2 tbsp of filling on wrapper, then fold over point to form a log shape
- Seal the point with a little flour mixed with water
- Do the same for the rest
- Heat the oil in a wok then deep-fry the rolls till golden
- Drain on a paper towel and serve
TIP: To prevent the wrappers from drying out, keep them under a clean wet/damp tea-towel or paper towel.
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