|
Fresh Chinese Spring Rolls
From Asian Wraps: Easy Hand Held Bundles to Stuff, Wrap & Relish
24
spring roll skins (also labeled lumpia wrappers) or flour tortillas
Toasted sesame oil, as needed
2 tablespoons safflower or corn oil
2-1/2 tablespoons minced garlic
2 tablespoons peeled and minced fresh ginger
10 dried Chinese black mushrooms, softened in hot water to cover,
drained, stems removed and caps shredded
Filling:
3 cups shredded and well-washed leeks, white sections only
2 cups grated carrots
5 cups cored and finely shredded Chinese (napa) cabbage
1-1/2 tablespoons rice wine or saké
4 cups bean sprouts, rinsed and drained
Sauce:
3 tablespoons soy sauce
1-1/2 teaspoons toasted sesame oil
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cornstarch
1/2 cup store-bought hoisin sauce, heated with 3 tablespoons water |
|
Separate
the spring roll skins or flour tortillas and lightly brush with
sesame oil. Fold in half, arrange on a rack in a steamer filled
with boiling water and steam for 5 minutes. Keep warm in a basket
covered with a towel.
Mix
together the sauce ingredients, except for the hoisin sauce and
water. Set aside.
Heat
a wok or a large heavy skillet over high heat until very hot. Add
the oil and heat until hot, about 30 seconds. Add the garlic, ginger
and mushrooms and stir-fry for about 10 seconds. Add the leeks and
stir-fry for about 1 minute, then add the carrots, cabbage and rice
wine and cook, tossing until the vegetables are crisp-tender. Add
the bean sprouts and sauce mixture and cook, stirring, until thickened.
Transfer to a serving platter.
To
serve: Smear a spring roll skin or tortilla with a dollop of
the hoisin mixture, arrange some of the stir-fried vegetables on
top, roll up and eat with your fingers. Serve hot or at room temperature.
Yields 24 spring rolls.
(Updated: 10/30/08 SN) |
More