Vegetable Spring Rolls
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| 1 package | egg roll wrappers |
| 2 | carrots, grated |
| 8 oz. | beansprouts |
| 3 oz. | mushrooms, minced |
| 1 clove | minced garlic or 1/2 tsp. garlic salt |
| 4 Tbsp | peanut oil |
| 1/2 small | head of cabbage |
| 2 stalk | celery, minced fine |
| 4 oz. | bean threads |
| 2 Tbsp | light soy sauce |
| | about 2 cup oil for deep frying |
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| Soak bean threads in cold water until soft; cut into 4 inch lengths. |
| Heat wok or deep curved skillet over high heat; add 4 Tbsp peanut oil. |
| Add all ingredients except bean threads and egg roll wrappers in wok. |
| Stir fry 3-5 minutes, stirring constantly to cook through. Drain |
| mixture in colander and let cool 5 minutes. Add soaked bean threads |
| and mix to blend. |
| Place 3 Tbsp filling on edge of egg roll wrapper. Fold in sides to |
| just cover filling. Tightly roll to form an even cylinder. |
| Moisten edge with water to seal. Continue until all are prepared. |
| Deep fry over medium-high heat until golden brown. Drain on brown |
| paper. |
| Note: You can add some minced shrimp to this. |
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| (ID: 79548) Mirror: rec.food.recipes: Tue, Jan 28, 2003 |