- Cooking Time: 3-5
- Servings: 4-6
- Preparation Time: 45
- 1 tablespoon oil
- 2 cups cooked meat or shrimp
- 6 Chinese dried black mushrooms, soaked [I leave these out]
- 1 small carrot, shredded
- 1 1/2 cups Chinese or regular green cabbage, shredded
- 2 scallions, shredded
- 1/4 cup chicken broth
- 1 tablespoons oyster sauce
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- 1 package spring roll or egg roll wrappers
- 1 egg, beaten
- 4 cups canola oil for deep frying [if desired]
- Prepare filling:
- Heat oil in a wok.
- Add meat and stir-fry briefly (until cooked through, if raw).
- Add vegetables and stir-fry for about 2 minutes.
- Combine chicken broth, oyster sauce, sugar, and cornstarch.
- Add to wok and stir-fry until sauce thickens.
- Let filling cool before filling spring rolls (refrigerate if you're in a hurry).
- Prepare spring rolls:
- Position one wrapper like a diamond with one point facing you.
- Place about 2 tablespoons of filling in a log shape across the bottom, about 2" from the lowest corner.
- Fold the bottom corner up over the filling and tuck it in behind the filling.
- Roll the packet up once to enclose the filling securely.
- Moisten the three remaining corners of the wrapper with beaten egg.
- Fold the left and right corners to the center and press down firmly to seal, forming an envelope.
- Finish rolling up, sealing the top corner.
- Repeat with remaining packets.
- Spring rolls may be prepared a few hours ahead and refrigerated, covered with plastic wrap, until ready to cook. (Spray plate with non-stick cooking spray before adding spring rolls, and make sure they do not touch each other or the dough will stick together!)
- Fry spring rolls:
- In a deep fryer or wok, heat 4 cups of oil to 360-375 degrees F.
- Deep-fry spring rolls a few at a time, until crisp and golden.
- Drain on paper towels.
- Steam spring rolls:
- In a steamer, bring water to boiling.
- Spray steamer surface with non-stick cooking spray to avoid sticking.
- Steam spring rolls a few at a time, until cooked through.
- Serve the spring rolls hot, whole or cut in thirds, with plum sauce as a dip. [Note: most prepared plum sauce is made with soy sauce!]
NotesI love Asian cuisine, but I have a soy allergy. This is a recipe I've adapted to make some of the most delicious spring rolls, without any soy. Spring rolls can be steamed or fried (I prefer them steamed).
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