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These dainty vegetarian stir-fried rolls are ideal served as appetizers or cocktail snacks. For a heartier version, replace the mushrooms with chicken or pork, and substitute shrimp for the carrots.
Ingredientes
- 1 Cup Bean Sprouts
- 1 Bunch Scallions
- 2 Small Carrots
- 2/3 Cup Bamboo Shoots, Sliced
- 1 1/2 Cups White Mushrooms
- 3 Tbsp. Vegetable Oil
- 1 Tsp. Salt
- 1 Tsp. Light Brown Sugar
- 1 Tbsp. Light Soy Sauce
- 1 Tbsp. Chinese Rice Wine
- 40 Spring Roll Wrappers
- 1 Tbsp. Cornstarch Paste
- Flour For Dusting
- Oil For Deep-Frying
- Soy Sauce, To Serve
Direcciones
- Cut all the vegetables into thin shreds, roughly the same size and shape as the bean sprouts.
- Heat the oil in a wok and stir-fry the vegetables for about 1 minute. Add the salt, sugar, soy sauce and rice wine. Stir-fry for 1 1/2 to 2 minutes. Remove and drain the excess liquid, then let cool.
- To Make Spring Rolls: Cut each wrapper in half diagonally, then place about 1 tablespoon of the vegetable mixture one-third of the way down on the rapper, with the triangle pointing away from you.
- Lift the lower flap over the filling and roll it up once.
- Fold in both ends and roll once more, then brush the upper edge with a little cornstarch paste, and roll into a neat package. Lightly dust a baking sheet with flour and place the spring rolls on the baking sheet with the flap side down.
- To Cook: Heat the oil in a wok until hot, then reduce the heat to low. Deep-fry the spring rolls in batches (about 8 - 10 at a time), for 2 - 3 minutes, or until golden brown and crisp. Then remove and drain well on paper towel. Serve the spring rolls hot with soy sauce, if desired.
- Yield: 40 Rolls
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 20 servings | |
| Calories 27 | |
| Calories from Fat 18 | 67% |
| Total Fat 2.09g | 3% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.05g | |
| Cholesterol 0mg | 0% |
| Sodium 191mg | 8% |
| Potassium 62mg | 2% |
| Total Carbs 1.62g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.84g | 1% |
| Protein 0.56g | 1% |
