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Chinese Crispy Spring Rolls

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Ingredients

Adjust Servings:
1 cup bean sprouts
1 bunch scallion
2 carrots
2/3 cup bamboo shoot, sliced
1 1/2 cups mushrooms
3 - 4 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon light brown sugar
1 tablespoon light soy sauce
1 tablespoon rice wine (or dry sherry)
20 egg roll wraps (approximate)
1 tablespoon cornstarch paste
flour (for dusting)
oil (for deep frying)
soy sauce (for dipping, or other dipping sauces, as desired)

Nutritional information

62.3
Calories
11 g
Calories From Fat
1.3 g
Total Fat
0.2 g
Saturated Fat
1.4 mg
Cholesterol
178.1 mg
Sodium
10.6 g
Carbs
0.6 g
Dietary Fiber
0.6 g
Sugars
1.9 g
Protein
1345g
Serving Size

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Chinese Crispy Spring Rolls

Features:
    Cuisine:

    excellent, I like the rolling technique. nice and light.

    • 62 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Chinese Crispy Spring Rolls, This is a vegetarian version of spring rolls You can replace the mushrooms with minced meat if you like a regular version If you like shrimp, just add them in place of the carrots This recipe is posted by request, and comes from Linda Doeser , excellent, I like the rolling technique nice and light , Thank you so much for your Chinese spring rolls one of my favourite dishes mainly I learn this dish from your site and get the very tasty dish Especially my family like this dish, I tried this dish both using chicken and vegetables both are very tasty Thanks for sharing Chinese Spring Rolls


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    Steps

    1
    Done

    Shred Vegetables to the Same Size and Shape as Bean Sprouts.

    2
    Done

    Heat 2 Tbsp Oil in Wok and Stir-Fry Vegetables For 1 Minute.

    3
    Done

    Add Salt, Sugar, Light Soy Sauce, and Rice Wine.

    4
    Done

    Stir-Fry 2 Minutes More; Drain and Cool.

    5
    Done

    to Make a Spring Roll, Cut the Wrapper in Half Diagonally.

    6
    Done

    Place 1 Tbsp of Veggie Mixture One-Third of the Way Down the Wrapper, Then Turn the Wrapper So the Small Tip of the Diagonal Is Pointing Away from You.

    7
    Done

    Fold the Wide Edge of the Wrapper Over the Filling and Roll Over One Time.

    8
    Done

    Fold in the Sides, and Roll the Wrapper Away from You One Time More.

    9
    Done

    Brush the Upper Edge of the Wrapper With Cornstarch Paste (to Make Cornstarch Paste, Simply Mix 4 Parts Cornstarch to 5 Parts Cold Water, and Stir Till Dissolved).

    10
    Done

    Finish Rolling the Spring Roll, Keeping It a Bit Tight.

    11
    Done

    Sprinkle Some Flour on a Baking Sheet (to Keep Spring Rolls from Sticking), and Rest the Spring Rolls There, Flap Side Down, While You Finish Making the Other Rolls.

    12
    Done

    to Cook, Heat the Oil in a Wok or Fryer Until Hot, Then Reduce the Heat to Low.

    13
    Done

    Fry the Spring Rolls in Batches, Making Sure not to Crowd, Cooking Until They Are Golden and Crispy, About 2-3 Minutes.

    14
    Done

    Remove Rolls from Oil and Drain on Paper Toweling.

    15
    Done

    Serve Hot With Soy Sauce, or Sweet and Sour and Hot Mustard, If Desired.

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    Mustafa Price

    Dessert diva crafting sweet treats that are as beautiful as they are delicious.

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