Spring Rolls

Recipe Ingredients

1 tablespoon	15ml	Canola oil - (to 2)
2		Giner - (1 1/2") - julienned
		= (abt 2 tbspns)
6		Dried shiitake mushrooms - soaked until soft,
		And thinly sliced
2		Celery stalks - julienned or diced
1		Carrot - julienned or (large)
		Shredded
1 1/2 cups	355ml	Shredded cabbage
3 oz	85g	Firm tofu - julienned, or
		Cut small cubes
2		Green onions - diced
1 tablespoon	15ml	Soy sauce
2 teaspoons	10ml	Sesame oil
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Freshly-ground white pepper
12		Spring roll or eggroll wrappers
1 tablespoon	15ml	Cornstarch - dissolved in
2 tablespoons	30ml	Water
2 cups	474ml	Canola oil for deep-frying

Recipe Instructions

Heat oil in wok or very large skillet over high heat. Add ginger and mushrooms; cook until fragrant, about 30 seconds. Add celery, carrot, cabbage, tofu and green onions; stir-fry about 2 minutes. Add soy sauce, sesame oil, salt, sugar and white pepper; mix well. Remove work 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.

If deep-frying, heat oil in wok or large deep skillet. (Oil must be very hot, about 360 degrees.) Gently place 1 or 2 spring rolls in oil. Cook, turning occasionally, until golden brown on all sides, about 3 minutes. Remove and drain on paper towels. Keep warm in oven while cooking remaining spring rolls.

Alternatively, you can bake or steam spring rolls. Spray a baking sheet with cooking spray, place rolls on baking sheet and lightly spray rolls with cooking spray. Bake at 400 degrees until golden 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 or soy sauce mixed with a little chili oil.

This recipe yields 12 spring rolls.

Source:
Vegetarian Times, Feb 1995

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