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Description
This classic Chinese dish makes a fantastic appetizer or snack. Restaurants commonly use deep fryers to cook spring rolls by the dozens, but you can use a wok or heavy-bottomed pot to fry at home. Spring roll wrappers are readily available in the refrigerator and freezer sections of Asian markets, and increasingly in many Western supermarkets. Look for 6 to 8 inch wrappers rather than the 10 to 12 inch wrappers commonly used for egg rolls, the larger Chinese-American cousin of the spring roll. Ideally you want very thin wrappers, so the spring rolls will be as light and delicate as possible; this may take experimenting with a couple of different brands. For frozen wrappers, defrost them at room temperature for about 45 minutes, or overnight in the fridge, before using. The recipe, which makes 20-24 spring rolls, is a Yummly original created by Diana Kuan.
Ingredients
- 1 head napa cabbage (small, 12 oz.; or substitute green or red cabbage)
- 1 1/4 cups mung bean sprouts
- 1 large carrot (or 1 1/4 cups store-bought shredded carrots)
- 15 shiitake mushrooms (fresh)
- 4 scallions
- 2 1/2 Tbsp. peanut oil (or vegetable oil)
- 2 1/2 Tbsp. soy sauce
- 1 1/2 Tbsp. hoisin sauce
- 1 1/2 tsp. toasted sesame oil
- salt (optional)
- 24 egg roll wrappers (about 6 1/2 inches square, or spring roll wrappers; you may use fewer of them)
- 1 large egg (lightly beaten)
- high-heat cooking oil (about 6 cups peanut, grapeseed, or vegetable oil, for frying)
- chili garlic sauce (or sweet chili sauce or soy sauce, for dipping)
Directions
- Cut napa cabbage into thin strips about 1/4 inch wide to make 5 cups. Remove root ends of mung bean sprouts (they look like small hairs) if you like. If you’re using a whole carrot, shred it using the widest setting on your grater to make 1 1/4 cups. Discard mushroom stems. Cut mushroom caps into thin slices about 1/8 inch wide. Thinly slice scallions.
- Heat a wok or large frying pan over medium-high heat. Add 2 1/2 Tbsp. peanut oil and swirl to coat the sides. Add cabbage, bean sprouts, carrot, mushrooms, and scallions and cook, stirring often, until vegetables are softened, 3-5 minutes. Add soy sauce, hoisin sauce, and sesame oil and stir well.
- Set a large, fine strainer over a large bowl. Transfer vegetable filling to the strainer and drain excess liquid. Let filling cool 20 minutes. (Discard liquid.) Season to taste with salt if you like.
NutritionView More
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| Calories390Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium1020mg43% |
| Potassium560mg16% |
| Protein13g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate66g22% |
| Dietary Fiber5g20% |
| Sugars3g |
| Vitamin A40% |
| Vitamin C60% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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