Chinese Crispy Spring Rolls

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This is a vegetarian version of spring rolls. You can replace the mushrooms with minced meat if you like a regular version. If you like shrimp, just add them in place of the carrots. This recipe is posted by request, and comes from linda doeser.

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Steps

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Shred vegetables to the same size and shape as bean sprouts.

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Heat 2 tbsp oil in wok and stir-fry vegetables for 1 minute.

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Add salt , sugar , light soy sauce , and rice wine.

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Stir-fry 2 minutes more.

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Drain and cool.

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To make a spring roll , cut the wrapper in half diagonally.

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Place 1 tbsp of veggie mixture one-third of the way down the wrapper , then turn the wrapper so the small.

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Fold the wide edge of the wrapper over the filling and roll over one time.

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Fold in the sides , and roll the wrapper away from you one time more.

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Brush the upper edge of the wrapper with cornstarch paste.

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Finish rolling the spring roll , keeping it a bit tight.

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Sprinkle some flour on a baking sheet , and rest the spring rolls there , flap side down , while you finish making the other rolls.

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To cook , heat the oil in a wok or fryer until hot , then reduce the heat to low.

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Fry the spring rolls in batches , making sure not to crowd , cooking until they are golden and crispy , about 2-3 minutes.

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Remo.

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Ingredients

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bean sprouts, scallion, carrots, bamboo shoot, mushrooms, vegetable oil, salt, light brown sugar, light soy sauce, rice wine, egg roll wraps, cornstarch paste, flour, oil, soy sauce