Wolfgang's Spring Rolls

Recipe Ingredients

		Aromatics
2 tablespoons	30ml	Chopped fresh ginger
1 tablespoon	15ml	Chopped garlic
2 tablespoons	30ml	Chopped green onions
1		Red pepper flakes
1/2 cup	118ml	Peanut oil
1		Salt
1		Freshly-ground black pepper
1		Sugar
		Filling
1/2 cup	31g / 1.1oz	Onions - julienned
1 cup	110g / 3.9oz	Carrot - julienned (medium)
4 oz	113g	Shiitake mushrooms - stems discarded,
		Sliced into julienne
1 1/2 cups	355ml	Julienned red bell pepper
2 cups	474ml	Julienned green cabbage
3 tablespoons	45ml	Peanut oil - for stir-frying
		Salt - to taste
		Freshly-ground black pepper - to taste
4 oz	113g	Glass noodles - soaked in water
		For 10 minutes, chopped smaller strands
1/4 cup	59ml	Mushroom soy sauce
2 tablespoons	30ml	Chili paste
1 tablespoon	15ml	Asian sesame oil
1/2 cup	8g / 0.3oz	Chopped cilantro
		Spring Rolls
1		Wonton wrappers
1		Egg - beaten with
1 tablespoon	15ml	Water - and also
1 tablespoon	15ml	Cornstarch - for eggwash
		Peanut oil - for deep-frying
		Hot Chinese Mustard Sauce - (see recipe)

Recipe Instructions

Prepare the aromatic mixture: In a food processor, combine the ginger, garlic, green onions and red pepper flakes. Turn on machine, slowly add oil and process mixture to a puree. Cook mixture in a small saucepan over medium heat for 1 to 2 minutes. Season with salt, pepper and sugar. Set aside.

Prepare the filling: In a wok or heavy skillet, stir fry mushrooms in peanut oil for 30 seconds, then add remaining vegetables and cook for 1 minute. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodle, mushroom soy sauce, chili paste, sesame oil, and cilantro. Add aromatics mixture. Season with salt and pepper. Set aside to cool completely. When ready to form the spring rolls, squeeze out all the excess liquid.

To make the spring rolls, place about 1/4 cup of prepared filling per wonton wrapper. Place filling as per directions alongside. Roll the wrapper, tuck ends in, and complete as if wrapping a parcel. Seal edges with the eggwash. Repeat the process until all filling is used.

In a heavy deep saucepan, heat oil to 350 degrees and deep fry spring rolls, 3 or 4 at a time until golden, about 2 to 3 minutes. Drain on paper towels.

Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. (Very easy to make -- see separate recipe). Serve immediately.

This recipe yields 20 to 24 rolls.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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