Vegetable Spring Rolls

INGREDIETS

For the filling

2 tablespoons olive oil
2 spring onions, sliced
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
3 Portobello mushrooms, sliced
1 cup bamboo shoots, julienned, fresh or canned
1 cup bean sprouts
6 cups cabbage, julienned
1 red bell pepper, sliced
2 medium carrots, julienned or peals, about 1 cup
1 tablespoon rice vinegar
1 tablespoon oyster sauce
3 tablespoons soy sauce
2 teaspoon sesame oil
Salt and pepper to taste
1 teaspoon sugar

For the wrapping

1 package spring roll wrappers (21,5cm, 40 sheets)
2 tablespoons cornstarch (dissolved in 2 tablespoons cold water)
Vegetable oil for frying

INSTRUCTIONS

In a wok or large skillet add 2 Tablespoons olive oil over medium high heat. Add bamboo shoots, bean sprouts and spring onions and mix well.  Add mushrooms and mix well. Then add, minced garlic and ginger and mix again. Finally add carrot, red pepper and cabbage.  Sauté 2-3 minutes until veggies are almost tender.  Add sugar and season with salt and pepper.

Stir in the sesame oil, soy sauce, oyster sauce and rice vinegar.

Continue simmering the filling for another 5-6 minutes or until the cabbage is completely wilted and there no standing liquid in the wok.  Set aside and allow the filling to cool.

In a small bowl, mix together cornstarch and water.

Place the wrapper on a flat surface so that a corner is facing toward you. Use about two teaspoons of the mixture per spring roll, and spoon it about 2 inches from the corner that is closest to you. Roll it over once, and, like you’re making a burrito, fold over both sides. Continue rolling it into a cigar shape. With your fingers, brush a bit of the cornstarch water onto the corner of the wrapper that is farthest from you to seal it.

Place each roll on a tray. This recipe makes about 38-40 spring rolls. In this point you can also freeze these spring rolls on the tray overnight, and transfer them to a zip-lock bag when they are completely frozen for future use.

To fry the spring rolls, fill a small pot or wok with oil until it’s 2 to 3 inches deep. Heat the oil slowly over medium heat. Gently add the spring rolls one at a time, frying in small batches. Carefully roll them in the oil so they cook evenly until golden brown and transfer them to a plate lined with paper towels.  Serve them with spring rolls sauce of your choice.