I started my new job this week and finally got some time to update my blog after finishing three crazy days of 14 hour shifts.
I decided to make spring rolls this time and it’s a vegetarian style spring roll. It’s very difficult for my husband and I to eat vegetable everyday when both of us have to work full time so I think vegetarian spring roll can last us for a while and It’s very tasty, easy to cook, convenient and full of different kinds of vegetables.
I hope this vegetarian spring roll recipe will help people who work shifts and also need daily vegetable like me.
1 spring onion
2 bunches green bean noodles
2 thin slices of ginger
1 small size carrot
3 slices dried bean curd
6 dried shitake mushrooms
120g Chinese white chive (you can use pak choi or chinese chive if you can find the white chive.)
1 bag of spring roll pastry cut into ¼
(This recipe can make 120 mini spring rolls)
3 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon sesame oil
¼ teaspoon white pepper powder
½ teaspoon salt
- Soften green bean noodles and dried shitake mushrooms by soaking it into hot water for 10~15 minutes. Chop green bean noodles and shitake mushrooms after soften.
- Chop spring onion, ginger really finely and grate carrot.
- Chop Chinese white chive and dried tofu curds.
- Beaten 3 medium size eggs and use a little bit oil to fry the egg like crepes thin. After the egg is cook just julienne it.
- Heat up 1 tablespoon oil in a wok and stir-fry every thing together and mix them nice and evenly. After it has mixed evenly add all the seasonings and keep stir-fry for another 20 seconds. Put it into a bowl or onto a plate to wait for it cool down a bit.
- Use spring roll pastry to wrap the filling we made as seen in the procedures photos. Use egg wash to stick the edges.
- Heat up 2 cups of oil and deep fry the spring rolls until it turned golden colour. Then, It’s ready to serve!
Credit: These photos were taken by Chris at: http://www.chrisradleyphotography.com