VCE: Spring Rolls With Shiitake Mushroom Filling

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* Exported from MasterCook *

 

Spring Rolls With Shiitake Mushroom Filling

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 108

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon cornstarch

1 1/2 tablespoons soy sauce

1 1/2 tablespoons roasted peanut oil

8 fresh shiitake mushroom caps -- thinly sliced

up to 10

1 bunch scallions -- sliced diagonally

preferably thick ones

including 3 inches of the greens

1 tablespoon minced ginger

1 large carrot -- julienned

about 3/4 cup

3 cups very thinly sliced Napa cabbage

Salt

1 cup large bean sprouts

8 egg roll wrappers -- see note

peanut oil for frying

 

MAKES 8 TO 10

 

Usually dried mushrooms are used in spring rolls, but I rather like using

fresh ones. Where I live, the mung bean sprouts are always broken and

limp, so I use big, fresh sunflower seed or spicy radish sprouts instead.

 

Mix the cornstarch, soy sauce, and 1/3 cup water in a small bowl and set

aside. Heat the oil in a wok or a wide skillet. When a haze appears, add

the mushrooms, scallions, ginger, and carrot and stir-fry for 3

minutes. Add the cabbage, sprinkle with 1 teaspoon salt, and stir-fry

until bright green and starting to turn limp, about 2 minutes. Stir in the

cornstarch mixture and stir-fry until the vegetables are coated and the pan

is dry, 1 to 3 minutes. Turn off the heat. Taste for salt and transfer

the vegetables to a bowl to cool.

 

Lay one egg roll wrapper on the counter at a diagonal, with a corner facing

you. Heap 2 tablespoons of the filling crosswise, near the base. Cover

with sprouts. Fold up the lower corner, fold in the outer corners, then

wrap. Repeat, using the rest of the filling. Place the egg rolls on a

plate and cover with wax paper, then with plastic, until ready to cook.

 

To cook, heat 1/2 inch peanut oil in a medium skillet until hot enough to

quickly sizzle a corner of an egg roll. Add two egg rolls and fry until

golden, about 2 minutes. Turn and fry the second side, then remove to

paper toweling to drain. Continue frying the rest. Eat while crisp and

hot with or without a dipping sauce.

 

Note: the book does not list the egg roll wrappers or peanut oil for frying

with the ingredients.

 

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