I
decided to go along with my Orange Peel Chicken I should make some homemade
Spring Rolls.
I
was a bit wary of all the rolling but it really was quite easy.
The
filling is simple but full of flavour.
They
got super crispy, and tasted really amazing!
What
you need,
1
tbsp. vegetable oil
2
cloves garlic, minced
1
tsp. fresh ginger, grated
2
green onions, chopped
2
cups green cabbage, finely shredded
2
carrots, julienned
½
red pepper, thinly sliced
1
½ cups shitake mushrooms, thinly sliced
2
cups thin rice noodles, cooked according to package directions
1
tbsp. soy sauce
2
tbsp. oyster sauce
Fresh
ground pepper to taste
1
tbsp. cornstarch
¼
cup water
1
or 2 packages spring roll wrappers
Canola
Oil for deep frying
In
a large sauté pan, heat the oil over medium heat.
Sauté
the garlic, ginger, onions, cabbage, carrots, red pepper and mushrooms for 5-6
minutes. Veggies should just be starting to soften.
Stir
in the soy sauce, oyster sauce and pepper.
Toss
in the cooked rice noodles and stir to coat.
Spread
the cooked mixture out on a cookie sheet to cool completely.
You
want the filling to be room temperature; warm filling will make for soggy
spring rolls.
Mix
the cornstarch and water together in a small bowl.
Take
about 1 tablespoon of the filling and place near one corner of the spring roll
wrapper. Carefully roll it up tucking in the sides as you go. Use the
cornstarch and water mixture as glue on the edge to hold it together. Place
seam side down on a wax paper lined cookie sheet.
If
you want a good step by step of how to roll a spring roll check out this post by Steamy Kitchen, it really helped me!
I
had enough filling to make 45 spring rolls.
Obviously I didn’t want to cook them all so I just put the extra in the
freezer on the cookie sheet. Once they were frozen I put them in a freezer bag
to cook later.
When
you are ready to cook them, heat an inch or 2 of oil in a heavy bottomed
pot. When the temperature reaches 350
degrees carefully slide in a few spring rolls. Cook the rolls for about 3-4
minutes or until they are brown and crisp.
Drain
on a paper towel lined plate for a minute before serving with plum sauce or
sweet Thai chili sauce.
My
in house taste tester said "we never need to buy spring rolls again!"
They
were VERY good, give them a try!
Jen
Recipe
adapted from Steamy Kitchen
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