Vegetable Spring Rolls

This recipe is extremely versatile when it comes to the vegetables. Sometimes I use more bamboo shoots, sometimes more or less bean sprouts, or more or less carrots. I’ve also used canned bean sprouts when fresh weren’t available. I also buy the ‘matchstick’ carrots in the produce section so I don’t have to take the time to julienne the carrots. The bamboo shoots can be found already julienned at the Asian market, but it doesn’t take long to julienne them if you can’t find them. One of my girls isn’t big on mushrooms so I usually choose to leave those out.

Ingredients

1 tablespoon olive oil
1/2 teaspoon ground ginger
3 cloves garlic, finely minced
2 green onions, minced
8 fresh mushroom caps, very thinly julienned
1 bag coleslaw mix
1/2 cup julienned carrots
4 ounces canned bamboo shoots, drained and julienned
1 cup canned bean sprouts, drained
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon cornstarch mixed with 1/4 cup water
50 spring roll wrappers defrosted*
cooking oil for deep frying

Directions

In a large sauté pan or wok, add the olive oil. Turn on the heat to medium and immediately add garlic, ginger, carrots and green onion, cooking about 4 minutes, stirring constantly. Then add the mushrooms, cabbage, bamboo shoots, and bean sprouts.
Turn heat to high and stir-fry the vegetables for about 2 minutes. Add in the soy sauce and sesame oil. Cook for another minute. Then spread the filling out onto a large baking sheet. Prop the baking sheet up on one side to allow any juices to accumulate at the bottom (and discard the juices)
In a small bowl, whisk together the cornstarch and 1/4 cup of cool water to form a slurry.
*Place a wonton or spring roll wrapper on a flat surface, add 1 tablespoon of the vegetable mixture into a corner of the wrapper, and then roll the edge of the wrapper tightly around the mixture. Fold the two side corners towards the middle of the wrapper while continuing to roll up. Paint the top edge with the cornstarch slurry mixture and wrap tightly the rest of the way. Make sure all edges are tightly sealed. Place seam side down. Cover with plastic wrap to avoid drying out.
Deep fry in deep pan with about 2 inches of oil at about 375°F.
Slide several spring rolls into the oil and allow them to cook for 2-3 minutes, turning them over a couple times, or until the wonton wrappers are golden brown. Remove the spring rolls to a cooling rack or paper-towel-covered plate to allow them to drain. Serve hot.

*How to roll a spring roll – start at 3:12.

*The spring roll wrappers are not the same as egg roll wrappers. I have only ever been able to find the spring roll wrappers in the frozen section of an Asian supermarket.