VEGETABLE SPRING ROLLS

These are probably on the menu of every single Chinese restaurant in the world，so you may well be wondering why I have included a recipe here.That’s becauseI have witnessed an increasing trend of chefs skimping on ingredients when making the filling，resulting in a very different end product to the one that I fondly remember as a child.A spring roll for me must have a filling that contains shiitake mushrooms，bean sprouts，carrots，cabbage and，most importantly，rehydrated mung bean noodles-an ingredient often omitted these days.We also add a second rice net over the initial filo pastry wrapping to give an extra layer of crunchiness.

Makes 10 rolls

INGREDIENTS

225g bean sprouts

115g finely shredded cabbage

1/2 carrot，finely sliced

115g dried shitake mushrooms，soaked in hot water for 30 minutes to rehydrate，then well drained and sliced

115g mung bean noodles，blanched for 2 minutes，then well drained

1/2 teaspoon sugar or to taste

pinch of salt or to taste

10 spring roll pastries

1 tablespoon plain flour mixed with 2 tablespoons water，for sealing

10 rice net pastries

vegetable oil，for deep-frying

1.Blanch the bean sprouts，cabbage and carrot in boiling water for 1 minute，then leave to drain and cool completely.

2.Wrap the blanched vegetables up with the mushrooms in kitchen paper and squeeze out all the excess moisture-if this moisture is not removed，the spring rolls will explode in the fryer！

3.Mix the dry vegetables with the blanched noodles and season with sugar and salt to your liking.

4.Lay a spring roll pastry out flat on a clean work surface orientated to form a diamond shape.

5.Spoon 25g of the filling on to the pastry about 2cm up from the bottom point of the diamond.

6.Flip the bottom point of the pastry over the filling and roll up until you reach the 3 o’clock and 9 o’clock points，then fold each point in and continue rolling up.Seal the top point of the roll with the flour and water paste.You are aiming for a roll 10cm in length and 3cm in diameter.

7.Repeat the wrapping process with the rice net pastry，then repeat with the remaining filling and pastries.

8.Heat the oil for deep-frying in a deep-fat fryer to 180C.

9.Deep-fry the spring rolls，in small batches，for about 3-4 minutes or until the internal temperature reaches 60℃.

10.Remove from the oil and drain on kitchen paper before serving.

CHEF’S TIP

Don’t be tempted to substitute fresh shiitake mushrooms for the dried in the filling-reconstituted dried mushrooms have a particular flavour and texture.

hancheng

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