Jan 21, 2009

Spring Rolls

I found this old recipe that includes precise measurements. Hubby mentioned the other day that according to the copyright training he had at work, list of ingredients can't be copyrighted. Only the instruction portions could be copyrighted.

Though I could be "borrowing" the ingredients list from elsewhere, all the cooking instructions in my articles are my own words, thus I'm SO going to copyright them! Hehehehe...

Anyway. Here goes the Vegetarian Spring Rolls recipe.

10 sheets frozen spring roll wrappers

2 cloves garlic - crushed
50gr mushrooms - chopped finely
120gr carrot - shredded
70 gr white cabbage - shredded

3/4 tsp salt
3/4 tsp sugar
1 tsp light soy sauce
1.5 tbsp oyster sauce
1.5 tsp cornflour
4 tbsp water

For sealing: mix plain flour with a little water.

1. Fry garlic in a little oil in the wok until the colour change. Discard the garlic.
2. Add mushrooms, cabbage, and carrot, stir for 1min.
3. Add seasonings and fry until everything turns thicker. Let it cool on a plate.
4. Place filling in the centre of spring rolls wrapper. Fold the wrapper to make a roll. Seal the end with the plain flour "glue".
5. Deep fry spring rolls over moderate heat. Make sure to keep on turning them to avoid creating burnt rolls! From experience I find that frying using coconut oil enhances the taste.
6. Drain, put in a dish lined with paper towels to absorb the extra oil.
7. Serve with sweet Thai chili sauce or Worcestershire sauce

Add cooked mince chicken for a meaty option. Enjoy!

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