Spring Rolls
Posted in /Cooking/Side_Dishes on Saturday, October 20, 2018
Yield: 16 rolls
Ingredients
3/4 tsp soy sauce
1/4 tsp rice vinegar
Pinch ground black pepper
1/4 tsp cornstarch
1/4 pound ground meat or tofu
1 1/2 Tbsp cooking oil - Divided
1 cloves garlic finely minced
1/2 tsp grated fresh ginger
1/2 green onion chopped
4 ounces cabbage about 1/8 head of small, shredded
1/2 carrots thin julienne cut
1 1/2 tsp oyster sauce
12 frozen spring roll wrappers defrosted (more if needed)
1/2 cups cooking oil vegetable, canola or peanut oil for deep frying
Egg - Beaten (Alternatively: 1 Tbsp cornstarch and 1 Tbsp water)
Directions
1. Plug in deep fryer and allow to heat up to 340 degrees Fahrenheit
2. Prepare the Filling: In a large bowl, combine the soy sauce, vinegar, pepper and cornstarch. Add in the protein (ground meat, mushrooms or tofu) and mix well. Let marinate for 10 minutes (or up to overnight in the refrigerator).
3. Heat a wok over medium high heat (7ish). Once warm, swirl in just 1 tablespoon of the cooking oil. Stir fry the ground meat until browned. Remove browned ground meat from wok to a bowl and set aside.
4. Wipe the wok clean and turn heat to medium. When just starting to get hot, swirl in the remaining cooking oil. Add in the green onion, garlic and ginger and cook for 30 seconds. Take care not to burn these aromatics. Add in the carrots and cabbage. Stir well and turn the heat to medium-high. Stir fry the vegetables for 2 minutes, or until the carrots have softened.
5. Add the cooked meat back into the wok, stir well. Add in the oyster sauce and toss again. Spread the mixture out on a baking sheet to let cool. Prop up, slightly, the baking sheet on one end so that any liquid collects on the other side. When the mixture is cool, discard the liquid.
6. Wrapping Spring Rolls: Beat the egg or mix cornstarch and water: in a small bowl, open the spring roll wrapper package, cover with barely damp towel to prevent drying out.
7. Add 1 tablespoon of filling to wrapper (see photos for instructions) and roll up. Secure with egg or cornstarch solution.
8. Heat deep fryer
9. Carefully, using tongs slide in the egg rolls, a few at a time, to the oil to fry. Turn the egg rolls occasionally to brown evenly and fry for about 3 minutes.
10. Place on a cooling rack with paper towels below it on a cookie sheet over. Let cool on rack. Repeat with remaining.
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