Spring Rolls
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
43
Spice
48
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 large
Onion (julienned)1 medium
Carrot (julienned)1 large
Red Bell Pepper (julienned)1 large
Yellow Bell Pepper (julienned)1 small
Green Cabbage (julienned)1 cup
Peanut Oil1 pinch
Salt1 pinch
Black Pepper1 cup
Mushroom Soy Sauce2 tbsps
Chili Paste1 tbsp
Sesame Oil1 bunch
Cilantro Leaves (chopped)3 large
Garlic (cloves)1 pinch
Red Pepper Flake1 tbsp
Sugar4 tbsps
Dry Mustard (chinese)2 tbsps
Water2 tbsps
Rice Vinegar1 pinch
Turmeric1 tbsp
Chili OilDirections:
1
Prepare the filling
2
In a wok, stir-fry each vegetable separately in peanut oil
3
Season with salt and pepper
4
Drain and transfer to a mixing bowl
5
Stir in noodles, mushroom soy sauce, chili paste, sesame oil, and cilantro
6
Season with salt and pepper
7
Set aside to cool completely
8
When cool, blend the filling mixture with the aromatic mixture
9
When ready to form the spring rolls, squeeze out all the excess liquid
10
Make the spring rolls
11
Place about 1/2 cup of prepared filling per spring roll wrapper
12
Roll and seal edges with the egg wash
13
Repeat the process until all filling is used
14
In a deep pot, with about 4 cups peanut oil heated to 350 degrees F
15
, deep-fry in batches of 4 until golden, about 2 to 3 minutes
16
Drain on paper towels
17
Trim off the ends and slice diagonally
18
Drizzle top with Hot Chinese Mustard Sauce
19
Serve immediately
20
Prepare the aromatic mixture
21
In a food processor, combine the ginger, garlic, green onions and red pepper flakes
22
Turn on machine, slowly add oil and process mixture to a puree
23
Saute mixture for 1 to 2 minutes
24
Season with salt, pepper and sugar
25
Set aside
26
Prepare the Hot Chinese Mustard Sauce
27
In a bowl, combine all the ingredients except the oil
28
Stir until well blended
29
Slowly whisk in the peanut oil until emulsified
30
Refrigerate, covered until needed