Fried Cantonese-Style Tofu and Vegetable Spring Rolls

I like to serve these dark, meaty, Cantonese-style spring rolls with leftover packets of hot mustard and duck sauce from Chinese take-out. Feel free to use this recipe as a model for your favorite fillings— coleslaw mix, broccoli slaw, cilantro, water chestnuts, bamboo shoots, pickled vegetables, and canned straw mushrooms are some suggestions. You’ll need about 1 cup of cooked filling per 1 dozen spring rolls.

MAKES 24 SPRING ROLLS

2 tablespoons vegetarian oyster sauce or mushroom soy sauce

2 tablespoons dark soy sauce

1 tablespoon Shaoxing rice wine, dry sherry, sake, or dry white wine

1⁄2 tablespoon toasted (dark) sesame oil

1 teaspoon cornstarch

1 tablespoon peanut oil, plus additional for deep-frying

1⁄2 pound extra-firm tofu, drained well, patted dry, and finely diced

1 tablespoon chopped fresh ginger

2 large cloves garlic, finely chopped

6 dried shiitake mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, squeezed dry, stemmed, chopped

1⁄2 medium red bell pepper (about 3 ounces), chopped

1 cup shredded Napa or green cabbage

1 cup mung bean sprouts

4 Chinese garlic chives or 2 scallion greens, chopped

1⁄4 cup shredded carrots

24 (5-inch) soft wheat flour spring roll wrappers, thawed if frozen

1 tablespoon cornstarch mixed with 1 tablespoon water

Duck sauce, hot mustard, sweet chili sauce, or other dipping sauce, to serve

In a small bowl, stir together the oyster sauce, soy sauce, rice wine, sesame oil, and cornstarch until well blended; set aside. Line a baking sheet with several layers of paper towel; set aside.

In a wok or large nonstick skillet, heat 1 tablespoon of the peanut oil over medium-high heat. Add the tofu and ginger and cook, stirring constantly, 2 minutes. Add the garlic and cook, stirring constantly, 30 seconds. Add the mushrooms and bell pepper and cook, stirring constantly, 1 minute. Reduce the heat to medium and add the cabbage, bean sprouts, garlic chives, and carrots; cook, stirring constantly, until largely reduced in volume, 4 to 5 minutes. Add the oyster sauce mixture; cook, stirring constantly, until heated through and thickened, about 3 minutes. Remove from heat and let cool about 15 minutes, tossing a few times.

Lay a spring roll wrapper in front of you so that it forms a diamond shape. Using your finger, wet all the edges with the cornstarch mixture. Place 1 heaping tablespoon of filling near the bottom, leaving any accumulated liquid behind in the wok. Fold the lower corner edge up to cover the filling. Fold in the sides, and roll up tightly, burrito-style. Seal the top with the cornstarch mixture. Repeat with remaining wrappers and filling.

In a small, heavy-bottomed, deep-sided skillet, heat about 1⁄2 inch of oil over medium heat. When a small bit of filling can sizzle (after about 5 minutes of preheating), reduce the heat to medium-low and add about 6 rolls. Cook until light golden and crispy, about 2 minutes per side. Remove with tongs or a slotted spoon and transfer to the prepared baking sheet to drain. Repeat with remaining rolls. Serve at once, with the dipping sauce passed separately. Alternatively, spring rolls may be kept warm in a preheated 200F (95C) oven for up to 1 hour. (Completely cooled spring rolls can be placed in resealable plastic freezer bags and frozen up to 3 months before reheating in a moderate oven for 10 to 15 minutes.)

{PER SERVING} (per roll, without sauce, based on 1⁄4 cup peanut oil absorbed during frying) Calories 68 • Protein 2g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 7g • Dietary Fiber 1g • Sodium 149mg

hancheng

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