Chinese Veggie Spring Rolls

CHINESE VEGGIE SPRING ROLLS

Step 1-Cut, juliene, grate or shred all the vegetables nedded.

Step 2-In a large pan, swirl in 1 tablespoon of cooking oil. Turn on the heat to medium-high and immediately add garlic, ginger and green onion, stirring frequently.

Step 3-By the time the oil is hot, add the mushrooms, cabbage, carrots and bamboo shoots.

Step 3-Stir-fry the vegetables for about 2 minutes

Step 4-Toss in the bean sprouts.

Step 5-Add in the soy sauce and sesame oil. Then cook for another minute.

Step 6-Spread the filling out onto a large baking sheet. Prop the baking sheet up on one side to allow any sauce or oil to accumulate at the bottom.

Step 7-In a small bowl, whisk together the cornstarch and 1/4 cup of cool water to form a slurry.

Step 11-Paint the top edge with the cornstarch slurry mixture and wrap tightly the rest of the way.

Step 9-Roll the edge of the wrapper tightly around the mixture. Stop rolling half way.

Step 10-Fold the two side corners towards the middle of the wrapper while continuing to roll up.

Step 8-Place a spring roll wrapper on a flat surface, add 1 tablespoon of the vegetable mixture into a corner of the wrapper

Step 8-Over high heat, add about 1-2 inches of cooking oil in a frying pan. Then add the spring rolls.

Step 12-Fry for 2-3 minutes, turning them over a couple times, or until the wonton wrappers are golden brown

Step 13-ENJOY!

BY: Lupita Vega