5 Carrots, chopped fine
Salt
1 Stalk celery, chopped fine
Peanut or vegetable oil
Sesame oil
3 large Onions, chopped fine
2 Green onions, sliced thin
3 Red bell peppers, chopped fine
20 Shiitake mushrooms, chopped fine
1 bunch Cilantro leaves, chopped
Pepper
1 package Spring roll wrappers, (11oz.)
1 tbsp Cornstarch
2 tbsp Water
|
|
Note that if you're working ahead, the rolls can be assembled several hours before but should be sautéed close to serving time. Cook carrots in boiling salted water to cover until tender crisp, about 5 minutes.
Remove with slotted spoon and refresh in ice water. When cool, remove from water and set aside. Cook celery in same boiling salted water until tender crisp, about 5 minutes. Drain and refresh in ice water. Drain again and add to carrots. Put 2 teaspoons peanut oil and 2 teaspoons sesame oil in large heated skillet. When oil is hot, add chopped onions, sliced green onions and bell peppers. Sauté until tender-crisp, about 4 minutes.
Toss in mushrooms and cook 2 to 3 minutes. Add carrots, celery and cilantro and stir. Season to taste with salt and pepper. Remove skillet from heat and allow mixture to cool. Position 1 wrapper as diamond with pointed end toward counter edge. Brush beaten egg on top corner.
Arrange 1/3 cup filling mixture in line 2 inches from bottom corner. Wrap corner over mixture and pull back to tighten. Fold over two sides and roll to end of wrapper. Repeat with rest of wrappers. Put 1/4 cup peanut oil and 1 teaspoon sesame oil in heated skillet. When oil is hot, add spring rolls in batches, turning until both sides are golden brown and crisp, about 1-1/2 minutes per side. Add oil between batches as needed.
Drain on paper towels. Serve immediately.
|
|
