Chinese Cuisine – Spring Rolls Recipe

This is a great recipe as a starter and is best served immediately so they are lovely and warm and crispy. You can buy the spring roll wrappers in most oriental stores.

Difficulty Rating: Moderate

Serves: 4 – 6 as a starter

5 dried Chinese mushrooms
1 large carrot, cut into thin juliennes
2 oz canned bamboo shoots, cut into thin juliennes
3 spring onions, finely sliced
2 oz Chinese leaves, finely shredded
2 tbsp vegetable oil
8oz bean sprouts
1 tbsp soy sauce
12 spring roll wrappers
1 egg, beaten
vegetable oil for deep frying

Chinese Cuisine   Spring Rolls Recipe

Place the mushrooms in a bowl and cover with warm water. Allow to soak for 30min. Once they have had the required soaking time, drain thoroughly and chopped finely. Heat the 2 tbsp of oil in a wok and add the mushrooms, carrots, bamboo shoots and stir fry for 3 min. Add the spring onions, Chinese leave, bean sprouts and soy sauce. Stir fry for a further 2 min and set aside to cool. Lay the spring roll wrappers out on your surface and place an equal portion of the filling at the edge of the wrappers. Fold the insides inwards and roll up each one. Brush the join with the egg to seal. Deep fry the spring rolls in batches for about 4 min, or until golden. Remove from the wok and drain on kitchen towel. Repeat this until you have fried all the batches. Serve immediately.