Savory Asparagus Spring Rolls
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
12 small
Spring Roll Wrappers1 cup
Oyster Sauce4 tbsps
Vegetable Oil1 tbsp
Black Sesame Seed (toasted)1 tbsp
White Sesame Seed (toasted)Directions:
1
Bring a medium pan of water to a boil
2
Blanch the asparagus until crisp-tender, 1 to 3 minutes depending on the thickness of the asparagus
3
Plunge the asparagus into ice water to stop the cooking
4
Drain and pat dry
5
Cut each asparagus in half so that you have 2 pieces about 3 inches each
6
For the stalk halves of the asparagus: Place a spring roll wrapper on a flat surface with the corner pointed toward you
7
Lightly brush the center of the wrapper with oyster sauce
8
Lay a piece of the stalk-half of asparagus across the wrapper from corner to corner
9
Fold in the side corners of the wrapper toward the middle, fold up the bottom corner and then roll up
10
Seal the top of the wrapper by brushing some of the cornstarch mixture along the edges of the wrapper to help seal
11
Put the rolls onto a plate seam-side down while making the remaining rolls
12
For the spear end of the asparagus: Place a spring roll wrapper on a flat surface with square to you
13
Lightly brush the middle of the wrapper with oyster sauce
14
Lay a piece of asparagus with the tip overhanging the edge away from you
15
Fold up the bottom toward the center
16
Fold in one side of the wrapper toward the middle and then roll up
17
Use cornstarch mixture along the edge of the wrapper as a paste to help seal
18
Put onto a plate seam-side down while preparing the remaining rolls
19
Heat a small skillet over medium-high heat and add some of the vegetable oil
20
Add the rolls a few at a time and shallow fry, turning as they become golden brown; do not fry too many at one time and overcrowd the skillet
21
Once golden, remove from the skillet and drain on paper towels
22
On a small plate, mix together the black and white sesame seeds
23
Brush the cooked rolls with a little honey, and then roll them in the sesame seeds and serve