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The Spruce / Cara Cormack
Nutrition Facts (per serving) | |
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139 | Calories |
9g | Fat |
12g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings: 20 | |
Amount per serving | |
Calories | 139 |
% Daily Value* | |
Total Fat 9g | 12% |
Saturated Fat 1g | 4% |
Cholesterol 9mg | 3% |
Sodium 136mg | 6% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 1g | 3% |
Total Sugars 1g | |
Protein 2g | |
Vitamin C 11mg | 57% |
Calcium 7mg | 1% |
Iron 0mg | 2% |
Potassium 63mg | 1% |
*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.
Ingredients
For the Filling:
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2 cups mung bean sprouts
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6 dried black mushrooms
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1/2 red bell pepper
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1 medium carrot
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2 ounces canned bamboo shoots
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2 tablespoons oil, for stir-frying
For the Sauce:
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2 1/2 tablespoons oyster sauce, or vegetarian oyster sauce
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1 tablespoon chicken broth, or water
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2 teaspoons light soy sauce
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1 teaspoon sugar
For the Spring Rolls:
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Salt, to taste
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Freshly ground black pepper, to taste
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20 medium paper spring roll wrappers
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1 large egg, lightly beaten
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Oil, for frying
Steps to Make It
Make the Filling
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Gather the ingredients.
The Spruce / Cara Cormack
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About 30 minutes before assembling the filling, rinse and drain the mung bean sprouts to give them time to dry thoroughly.
The Spruce / Cara Cormack
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Soak the mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and slice thinly.
The Spruce / Cara Cormack
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Squeeze any excess water out of the mushrooms and slice thinly.
The Spruce / Cara Cormack
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Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots.
The Spruce / Cara Cormack
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In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce, and sugar. Set aside.
The Spruce / Cara Cormack
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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.
The Spruce / Cara Cormack
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Stir in the sauce ingredients. Taste and season with salt and freshly ground pepper if desired. Remove from the heat and cool.
The Spruce / Cara Cormack
Assemble the Spring Rolls
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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.
The Spruce / Cara Cormack
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Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges.
The Spruce / Cara Cormack
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Lift the bottom corner of the wrapper and tuck it in under the filling.
The Spruce / Cara Cormack
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Fold over the left and right sides of the spring roll wrapper.
The Spruce / Cara Cormack
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Continue rolling up the wrapper.
The Spruce / Cara Cormack
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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.
The Spruce / Cara Cormack
Fry the Spring Rolls
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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).
The Spruce / Cara Cormack
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Remove and drain on paper towels. Serve with plum sauce, hot mustard, or sweet-and-sour sauce.
The Spruce / Cara Cormack