Chinese Crispy Spring Rolls
🕒 Prep Time: 30 minutes
🕒 Cook Time: 12 minutes
🕒 Total Time: 42 minutes
🍽️ Servings: 40 spring rolls
🍳 Calories: 62.3 per serving
🥣 Recipe Category: Chinese
🔑 Keywords: Asian, Low Cholesterol, Healthy, < 60 Mins
Description:
Indulge in the delightful crunch of these Chinese Crispy Spring Rolls, a vegetarian twist on a classic favorite. Bursting with flavor and texture, these rolls offer a tantalizing combination of bean sprouts, scallions, carrots, bamboo shoots, and mushrooms, seasoned with a blend of salt, light brown sugar, light soy sauce, and rice wine. Whether you’re a vegetarian enthusiast or simply craving a healthier alternative, these spring rolls are sure to impress with their crispy exterior and savory filling. This recipe, shared by Linda Doeser, is highly adaptable; feel free to swap out the mushrooms for minced meat or add shrimp for an extra burst of seafood goodness!
Ingredients:
- 1 cup bean sprouts
- 1 scallion
- 2 carrots
- 2/3 cup bamboo shoots
- 1 1/2 cups mushrooms
- 3-4 pinches of salt
- 1 tablespoon light brown sugar
- 1 tablespoon light soy sauce
- 1 tablespoon rice wine
- 1 tablespoon cornstarch paste (4 parts cornstarch to 5 parts cold water)
- 20 spring roll wrappers
- Flour (for sprinkling)
- Oil (for frying)
Instructions:
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Prepare Vegetables: Begin by shredding the vegetables to match the size and shape of bean sprouts. Ensure uniformity for even cooking and distribution of flavors.
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Stir-Fry Vegetables: Heat 2 tablespoons of oil in a wok over medium heat. Stir-fry the shredded vegetables for about 1 minute until they start to soften.
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Seasoning: Add salt, light brown sugar, light soy sauce, and rice wine to the wok. Continue to stir-fry for an additional 2 minutes to allow the flavors to meld together. Once done, remove from heat and allow the mixture to cool.
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Assemble Spring Rolls: Cut each spring roll wrapper in half diagonally. Place 1 tablespoon of the vegetable mixture one-third of the way down the wrapper. Fold the small tip of the diagonal over the filling, then fold in the sides, and roll away from you.
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Seal Spring Rolls: Brush the upper edge of the wrapper with cornstarch paste to seal the spring rolls securely. Roll them tightly to prevent filling from spilling out during frying.
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Resting Time: Sprinkle some flour on a baking sheet to prevent sticking. Place the rolled spring rolls on the sheet, flap side down, while you prepare the remaining rolls.
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Frying: Heat oil in a wok or fryer until hot but not smoking. Reduce the heat to low to maintain a consistent temperature. Carefully add the spring rolls in batches, ensuring not to overcrowd the pan. Fry until they turn golden brown and crispy, approximately 2-3 minutes per batch.
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Draining and Serving: Once cooked, remove the spring rolls from the oil and drain them on paper towels to remove excess oil. Serve hot with soy sauce, sweet and sour sauce, or hot mustard for dipping, if desired.
Indulge in the crispy goodness of these Chinese Crispy Spring Rolls, perfect for parties, gatherings, or as a delightful snack any time of the day. With their flavorful filling and crunchy exterior, they are sure to be a hit with family and friends alike! Enjoy the taste of homemade Chinese cuisine with this simple yet satisfying recipe.
