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Cooking
Recipes - Chinese Crispy Spring Rolls Recipe
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Starters Recipes - Chinese Crispy Spring Rolls
Recipe
Ingredients
-
4
tablespoons vegetable oil
-
225g/8oz bean
sprouts
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100g/4oz leeks (shredded)
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100g/4oz
carrots (shredded)
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100g/4oz bamboo shoots
(sliced)
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100g/4oz mushrooms (shredded)
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1
teaspoon salt
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1 teaspoon brown sugar
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1 tablespoon soy sauce
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1 tablespoon dry
sherry
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20 frozen spring roll
skins (thawed)
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1 tablespoon corn flour
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1 teaspoon water
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Flour for dusting
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Vegetable oil for
deep-frying
Serves 8
Method:
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Heat the 4 tablespoons of oil in a large wok and
stir-fly the vegetables for about 1 minute. Add
the salt, sugar, soy sauce and sherry and
continue stirring for 2 minutes. Remove, drain
the excess liquid and leave to cool.
-
Cut each
spring roll skin in half diagonally then place
about 1 tablespoon of the vegetable mixture a
third of the way down with the triangle pointing
away from you.
-
Lift the lower flap over the
filling and roll it up immediately. Fold in both
ends and roll once more. Mix the corn flour with
the water to form a paste. Brush the upper edge
of the spring roll with the paste and seal. Dust
with flour. Repeat with all the skins.
-
Heat
the oil in a wok until hot and deep-fly the
spring rolls in batches for 2 to 3 minutes or
until golden and crisp. Remove with a slotted
spoon and drain on kitchen paper. Serve hot.
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