Chinese Spring Rolls w-Beansprouts

Chinese Spring Rolls w-Beansprouts

Traditionally spring rolls were prepared to celebrate the spring harvest and were, accordingly, packed with vegetables. Spring roll wrappers are available in Asian markets.

Recipe for Chinese Spring Rolls w/Beansprouts
Ingredients for Chinese Spring Rolls w/Beansprouts:

  • For dipping sauce: 2 tbsp black or rice vinegar, 2 tbsp soy sauce, 1 tbsp fresh root ginger, grated
  • 1-2 tbsp vegetable oil
  • 225 g fresh beansprouts, washed and drained
  • 2 carrots, peeled and cut into fine matchsticks
  • 1 leek, trimmed and cut into fine matchsticks
  • 130 g tinned bamboo shoots, drained and cut into fine matchsticks
  • 170 g fresh button mushrooms, cut into fine matchsticks
  • 1 tsp salt
  • 1-2 tsp sugar
  • 1-2 tbsp soy sauce
  • freshly ground black pepper
  • 20 spring roll wrappers
  • vegetable oil for deep-frying

Method:

  1. In a bowl, whisk together vinegar and soy sauce. Stir in root ginger and let stand for 1-2 hours so flavour mingle.
  2. Heat oil in a wok and stir-fry all vegetables for about 2 minutes. Add salt, sugar and pepper. Stir-fry for 1-2 minutes until vegetables are tender but still retain some bite. Turn off heat and let vegetables cool.
  3. Place one wrapper on a flat surface and put roughly 2 spoonfuls of mixture down one side, about 5 cm from edge. Pull that edge over filling, tuck in ends and roll wrapper into a tight log.
  4. Seal edges with a little water or mixture of cornflour and water. Keep finished rolls under damp cloth or clingfilm to prevent them from drying out.
  5. Heat enough oil in a wok for deep frying. Fry rolls in batches for 2-3 minutes, until crispy and golden, then drain on kitchen towel.
  6. Serve hot with dipping sauce.

Recipe Credit – 500 Asian Dishes by Ghillie Basan
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2 thoughts on “Chinese Spring Rolls w-Beansprouts

  1. My family members love spring rolls. I have tried few recipes but this is quite different from them. Thanks, I can try this as well.

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