|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 5g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Chinese spring roll appetizer stuffed with vegetables is easier to prepare than you might think. These rolls can also easily be made vegan if vegetarian oyster sauce (made with mushrooms) is used.
How did spring rolls get their name? This delicate but filling appetizer has its origins in the annual Chinese Spring Festival. The first spring rolls featured fresh vegetables from the harvest; meat was added later.
- For the Filling:
- 2 cups mung bean sprouts
- 6 dried black mushrooms
- 1/2 red bell pepper
- 1 medium carrot
- 2 ounces bamboo shoots (canned)
- 2 tablespoons oil (for stir frying)
- For the Sauce:
- 2 1/2 tablespoons oyster sauce or vegetarian oyster sauce
- 1 tablespoon chicken broth (or water)
- 2 teaspoons light soy sauce
- 1 teaspoon sugar
- For the Spring Rolls:
- Salt to taste
- Pepper to taste
- 20 spring roll wrappers
- 1 large egg ( lightly beaten)
- Oil for frying
Note: while there are multiple steps to this recipe, these spring rolls are broken down into workable categories to help you better plan for preparation and cooking.
Make the Filling
Gather the ingredients.
About 30 minutes before assembling the filling, rinse and drain the mung bean sprouts to give them time to dry thoroughly.
Soak the mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and slice thinly.
Squeeze any excess water out of the mushrooms and slice thinly.
Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots.
In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce, and sugar. Set aside.
Heat 2 tablespoons oil in a frying pan, swirling so that it coats the pan. When the oil is sizzling, stir fry the vegetables, starting with the dried mushrooms, followed by the bamboo shoots, bell pepper, mung bean sprouts, and grated carrot.
Stir in the sauce ingredients. Taste and season with salt and freshly ground pepper if desired. Remove from the heat and cool.
Assemble the Spring Rolls
To make the spring rolls, lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with lightly beaten egg or water.
Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape, but not touching the edges.
Lift the bottom corner of the wrapper and tuck it in under the filling.
Fold over the left and right sides of the spring roll wrapper.
Continue rolling up the wrapper.
When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
Fry the Spring Rolls
Heat a few inches of oil for deep frying to 360 F over medium high heat in a heavy bottomed pot or wok. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes).