Chinese Vegetables Recipes - Vegetable Spring Rolls Recipe

Ingredients

• 6 Chinese dried mushrooms

• 30 ml/2 tbsp groundnut (peanut) oil

• 2.5 ml/1/2 tsp salt

• 2 cloves garlic, finely chopped

• 2 stalks celery, chopped

• 1 green pepper, sliced

• 50 g/2 oz bamboo shoots, sliced

• 100 g/4 oz Chinese leaves, shredded

• 100 g/4 oz bean sprouts

• 4 water chestnuts, cut into strips

• 3 spring onions (scallions), chopped

• 15 ml/1 tbsp soy sauce

• 5 ml/1 tsp sugar

• 8 spring roll skins

• groundnut (peanut) oil for frying

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Method:

1. Soak the mushrooms in warm water for 30 minutes then drain. Discard the stems and chop the caps.

2. Heat the oil, salt and garlic until the garlic turns golden then add the mushrooms and stir-fry for 2 minutes.

3. Add the celery, pepper and bamboo shoots and stir-fry for 3 minutes. Add the cabbage, bean sprouts, chestnuts and spring onions and stir-fry for 2 minutes.

4. Stir in the soy sauce and sugar, remove from the heat and leave to stand for 2 minutes. Turn into a colander and leave to drain.

5. Place a few spoonfuls of the filling mixture in the centre of each spring roll skin, fold up the bottom, fold in the sides, then roll upwards, enclosing the filling.

6. Seal the edge with a little flour and water mixture then leave to dry for 30 minutes.

7. Heat the oil and fry the spring rolls for about 10 minutes until crisp and golden brown. Drain well before serving.