CRISPY SPRING ROLLS

Makes 20 rolls.

Preparation & cooking time: 40–45 mins. & cooling time.

This is a vegetarian recipe. For a non-vegetarian version, just replace the mushrooms with chicken or pork, and the carrot with prawns.

Frozen spring roll skins are readily available from Oriental stores; once defrosted, they should be kept under a damp cloth.

225g (8oz) fresh bean sprouts

1 medium carrot

115g (4oz) sliced bamboo shoots, rinsed and drained

115g (4oz) white mushrooms

4–5 spring onions, thinly shredded

3–4 tablespoons seasoned oil

1 teaspoon salt

½ teaspoon soft brown sugar

1 tablespoon light soy sauce

1 tablespoon Chinese rice wine

pinch of MSG (optional)

1 packet of 20 spring roll skins, defrosted

1 tablespoon plain flour paste

dry plain flour for dusting

oil for deep-frying

Wash and drain the bean sprouts. Cut the vegetables into fine shreds roughly the same size as the bean sprouts.

Heat the oil and stir-fry the vegetables for about 1 minute; add the salt, sugar, soy sauce and wine, continue stirring for another minute; add the MSG (if using), remove and drain off the excess liquid, then leave to cool for atleast 1 hour.

To make the spring rolls: place about 2 tablespoons of the vegetables a little under half way down a sheet of the skin, and shape it into a ‘sausage’ . Lift the lower flap over the filling and roll once.

Making the spring rolls.

Fold in both ends and roll once more. Brush the remaining edge with a little flour paste and roll into a neat package. Lightly dust a tray with dry flour and place the spring rolls on it with the flap-side down.

To cook: Heat the oil in a wok or deep-fryer until hot (180°C/350°F), then reduce the heat to 160°C/325°F and deep-fry the spring rolls in batches (say 3–4 at a time) for 2–3 minutes or until golden and crispy. Remove and drain.

Serve hot with a dip such as light soy sauce, rice vinegar, chilli sauce, or Spicy Salt and Pepper .

NB Uncooked spring rolls can be kept in the refrigerator for 2–3 days; or they can be frozen for up to 12 months and then cooked from frozen.

hancheng

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