Serves 4
Ingredients:
* 50 g / 2 oz cellophane vermicelli
* 4 dried shiitake mushrooms
* 1 tbsp groundnut oil
* 2 medium carrots, peeled and cut into fine matchsticks
* 125 g / 4 oz mangetout, cut lengthways into fine strips
* 3 spring onions, trimmed and chopped
* 125 g / 4 oz canned bamboo shoots, cut into fine matchsticks
* 1 cm 1/2 inch piece fresh root ginger, peeled and grated
* 1 tbsp light soy sauce
* 1 medium egg, salt and freshly separated ground black pepper
* 20 spring roll wrappers, each about 12.5 cm / 5 inch aquare
* Vegetable oil for deep-frying
* Spring onion tassels, to garnish
Procedure:
Place the vermicelli in a bowl and pour over enough boiling water to
cover. leave to soak for 5 minutes or until softened, then drain. Cut into 7.5 cm / 3 inch lengths. Soak the shiitake mushrooms in almost boiling water for 15 minutes, drain, discard the stalks and slice thinly.
Heat a wok or large frying pan, add the groundnut oil and when hot, add
the carrots and stir-fry for 1 minute. Add the mangetout and spring onions and stir-fry for 2-3 minutes or until tender. Tip the vegetables into a bowl and leave to cook. Stir the vermicelli and shiitake mushrooms into the cooled vegetables with bamboo shoots, ginger, soy sauce and egg yolk. Season to taste with salt and pepper and mix thoroughly.
Brush the edges of a spring roll wrapper with a little beaten egg white. Spoon 2 teaspoon of vegetable filling on to the wrap, in a 7.5 cm / 3 inch log shape 2.5 cm / 1 inch from one edge. Fold the wrapper edge over the filling. then fold the left and right sides. Brush the edges folded with more egg white and roll up neatly. Place on an oiled baking sheet, seam-side down and make the rest of the spring rolls.
5 Heat the oil in a heavy-based saucepan or deep-fat fryer to 180 ° C / 350 ° F.
Deep fry the spring rolls, six at a time 2-3 minutes, or until golden brown and crisp. Drain on absorbent kitchen paper and arrange on a warmed platter. Garnish with spring onion tassels and serve immediately.
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