Spring Rolls

Spring Rolls

makes one dozen

1/2 pound broccoli (cut in small florets)
2 cups Chinese cabbage (finely sliced)
1 cup bamboo shoots
1 cup bamboo shoots
1 cup sliced water chestnuts
3/4 pound bean sprouts
1 cup chopped tofu
1 package eggless pastry wrappers (thawed)
5 tablespoons Chinese sesame oil
1 tablespoon minced fresh ginger
1/4 teaspoon hing
1/4 teaspoon black pepper
1 1/2 tablespoons soy sauce
1 1/2 teaspoons salt
1 1/2 tablespoons coriander
4 cups Santa Fe Olive Oil & Balsamic Company’s oil for frying *suggested oils- avocado, blood orange, Australian picual

In a wok, heat sesame oil, then add hing, fresh ginger, black pepper, and broccoli. Cover and cook on medium heat for 10 minutes. Add cabbage and fry for 3 more minutes. Add bamboo shoots, water chestnuts, and chopped tofu. Fry for 3 more minutes. Add bean sprouts, salt, ground coriander, and soy sauce. Fry for 2 minutes. Put in colander to drain excess juices.
Heat 4 cups oil in wok. Unwrap pastry. Have a small bowl of water handy to seal pastries. In center of pastry put 4 tablespoons stuffing. Fold sides over toward center, roll, and seal. Repeat with all 12 rolls. Oil should be very hot. Fry each roll on each side for 30 seconds, They will be reddish brown. Drain on paper towels. Serve warm with a sweet and sour sauce if desired.

Note: Eggless pastry wrappers may be purchased at Chinese, Thai, Philippine, or other specialty shops.

This recipe is with all gratitude, from the Higher Taste cookbook. See and purchase the book here: http://www.amazon.com/The-Higher-Taste-Vegetarian-Karma-Free/dp/1845990471

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