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.
Credit: These photos were taken by Chris at Chris Radley Photography
Vegetarian Spring Rolls Recipe
- 1 spring onion
- 2 bunches green bean noodles
- 2 thin slices ginger
- 1 small carrot
- 3 slices dried bean curd
- 6 dried shiitake mushrooms
- 120 g Chinese white chive you can use bak choy or Chinese chive if you can't find white chive
- 1 bag spring roll pastry cut into quarters
- 3 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp sesame oil
- 1/4 tsp white pepper powder
- 1/2 tsp 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!