Spring Rolls Recipe
Spring Rolls Notes
This dish can be just about anything. Use whatever vegetables you like. Use ground meat, tofu, shrimp, or keep it all vegetables.
- 1/4 pound pea pods, julienned
- 6-8 shiitake mushrooms, dried (available at the Milwaukee store)
- 1 carrot, julienned
- 3 green onions. chopped
- 1 head Napa cabbage, shredded
- 1 cup bean sprouts
- 1/4 pound bay shrimp, cooked and chopped
- 1 bunch cilantro, chopped
- 2 tablespoons sesame oil
- 2 tablespoons Argyle Street Asian Blend
- 20 (about) prepared spring roll wraps
Fill a small bowl with hot water, and put the mushrooms in, until soft. Remove, gently squeeze out excess water, , put aside water for later use. Julienne the mushrooms.
Heat the sesame oil in a wok. Toss in the pea pods, mushrooms, carrots, cabbage, shrimp , mushroom water and Argyle Street. Stir fry just until sweating. Remove from heat, stir in the green onion and cilantro. Place in a colander to drain and cool.
Fill a large bowl with hot water. Dip a wrap in the water for 1 second. Spread 2-3 tablespoons of filling near one edge of the wrap. Roll once, then tuck in the sides, then finish rolling. Just like a burrito. Serve with Chinese Five Spice Dipping Sauce.
This dish cooks very fast, have all your ingredients ready to go. I recommend using a wok.
If the wraps don't want to stay together, you can use a water/corn starch slurry to glue them .
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