•2 cups mung bean sprouts
•1/2 green bell pepper & One cup shreaded cabbage
•1 medium carrot
•2 1/2 tablespoons oyster sauce
•1 tablespoon chicken broth or water
•2 teaspoons light soy sauce
•1 teaspoon sugar
•Salt and/or freshly ground pepper to taste, optional
•18 – 20 spring rolls wrappers
•1 egg, lightly beaten
•2 tablespoons oil for stir-frying
•4 to 5 cups oil for deep-frying, as needed
Preparation:
To make the spring rolls filling: About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly. Dice the red bell pepper. Grate the carrot and finely slice the cabbage
In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce and sugar. Set aside.
Heat 2 tablespoons in a frying pan, swirling so that it coats the pan. When the oil is sizzling, stir-fry the vegetables, starting with the cabbage and then the bell pepper, mung bean sprouts and grated carrot. Taste and season with salt and/or freshly ground pepper if desired. Remove from the heat and cool.
To make the spring rolls, lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges. Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper. Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
Heat oil for deep-frying to 360 degrees Fahrenheit. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes). Remove and drain on paper towels. Serve with plum sauce, hot mustard, or sweet and sour sauce.
Thanks, Im going to try this. But what are mung bean sprouts, can I leave those out or substitute with something else? And what happened to sauce mixture that was set aside, is that added to the filling before putting it in the rolls?
Thanks
Thanks! CB!
Couple months back I made spring rolls and decided not to cook any veggies. After frying turned out to be perfect, so you guys might want to give that out a try. :)
Thanks, Im going to try this. But what are mung bean sprouts, can I leave those out or substitute with something else? And what happened to sauce mixture that was set aside, is that added to the filling before putting it in the rolls?
Thanks
Mix the sauce to the mixture. You can leave out the sprouts if you can't get them.
wow , lusi that is one brilliant tip, thanks so much sharing… usually if one adds meat in the mixture , then it needs good cooking but most vegies just need some steam to get cooked … and that they will get in loads while frying them
saks , you dont have to , Oyster sauce just enhances the taste .. but if you dont like it , then substitute it with fish sauce or avoid the sauce completely , the veggies on their own taste really good as well ..
Dosa, mix one tblespoon selfraising flour with few drops of water , to make a thick paste ... seal them with this paste ... the flour dries up as soon as it hits hot oil ...
