This Chinese spring roll appetizer recipe stuffed with vegetables is easier to prepare than you might think and is vegetarian/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.
- 2 cups mung bean sprouts
- 6 dried black mushrooms
- 1/2 red bell pepper
- 1 medium carrot
- 2 ounces bamboo shoots (canned)
- 2 1/2 tablespoons oyster sauce
- 1 tablespoon chicken broth (or water)
- 2 teaspoons light soy sauce
- 1 teaspoon sugar
- 2 tablespoons oil (for stir frying)
- Salt to taste
- Pepper to taste
- 20 spring rolls wrappers
- 1 large egg (lightly beaten)
Make the Filling
- About 30 minutes before assembling the filling, rinse and drain the mung bean sprouts to give them time to dry thoroughly.
- Soak the Chinese dried mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and thinly slice.
- 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 and then the bamboo shoots, bell pepper, mung bean sprouts and grated carrot.
- Stir in the sauce ingredients (the oyster sauce, chicken broth or water, soy sauce and sugar). Taste and season with salt and/or 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 the lightly beaten egg.
- 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
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||5 g|