Spring Rolls (Vegetable)

春卷

Ingredients

Cabbage (200g- finely shredded) Carrots (100g- julienned) Bamboo shoots (50g- julienned) Shiitake mushrooms (5- rehydrated and sliced) Bean sprouts (100g) Garlic (3 cloves- minced) Ginger (1 tsp- minced) Soy sauce (2 tbsp) Sugar (1 tsp) White pepper (1/2 tsp) Sesame oil (1 tsp) Spring roll wrappers (15 sheets) Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) Vegetable oil for frying (3 cups)

Detail Steps and Procedure

Step 1 (Prepare Filling: Heat wok over high. Add 1 tbsp oil. Add minced garlic and ginger, stir-fry 30 seconds until fragrant. Add carrots and mushrooms first; stir-fry for 3 minutes until softened. Add cabbage and bamboo shoots; stir-fry for 3 more minutes. Finally add bean sprouts, 2 tbsp soy sauce, 1 tsp sugar, 1/2 tsp white pepper. Cook 2 minutes until vegetables are tender but still crisp. Transfer to colander to drain excess liquid completely (critical to prevent soggy rolls). Cool to room temperature (about 20 minutes). Stir in 1 tsp sesame oil. Step 2 (Wrap Spring Rolls: Keep spring roll wrappers covered with damp cloth to prevent drying. Place wrapper diamond orientation. Place 2 tbsp filling near bottom corner. Fold bottom corner over filling, tuck tightly. Fold in left and right corners. Roll upward tightly. Seal top corner with cornstarch slurry. Ensure no air pockets. Step 3 (Fry – Two-Temperature Method: Heat 3 cups oil in wok to 160°C (320°F) – medium heat. Gently add 4-5 rolls at a time. Fry for 4-5 minutes until pale golden. Remove and drain on rack. Let rest 5 minutes. Increase oil temperature to 190°C (375°F). Refry rolls in batches for 90 seconds until deep golden brown and very crisp (double frying ensures crisp exterior without greasiness). Step 4 (Alternative Baking: For healthier version, brush rolls with oil. Bake at 200°C (400°F) for 20-25 minutes, flipping halfway, until golden and crisp. Step 5 (Drain: Place fried rolls on wire rack (not paper towels) to prevent steaming and keep crisp. Step 6 (Serve & Store: Serve immediately with sweet chili or plum sauce. Best consumed within 2 hours. Uncooked rolls can be frozen on baking sheet, then transferred to bag for 3 months. Fry from frozen, adding 2 extra minutes to first fry. Leftover cooked rolls lose crispness; reheat in oven at 180°C (350°F) for 8-10 minutes.

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