How can we make vegetablespring role at home.?

Answer 1

Here are 3 options which I like to prepare when I host home party.

<<<<<<< Chinese Spring Rolls >>>>>>>

150 g cabbage, cut into thin slices
1/2 carrot, cut into thin strips
4 dried shitake mushrooms, soaked in water till soft, sliced
150 g bean sprouts
2 stalks of celery, cut into 2 inches thin strips
1 clove of garlic, crushed
1 slice of ginger, crushed
1.5 tablespoon peanut oil or cooking oil
1 tablespoon cooking wine, sherry
2 tablespoon of mushroom water (the soaking water)
salt to taste
a few drops of sesame oil
1 pack of frozen spring roll wrappers
1 egg, beat slightly
3 cups of cooking oil for frying (depends on the size of your fryer / wok)

1) Heat oil in a wok over medium heat, stir fry the garlic and ginger for 30 seconds, turn heat to high, remove garlic and ginger.
2) Add cabbage, bean sprouts, carrots, mushroom into the wok, stir fry for 1 minute, sprinkle cooking wine & the mushroom water, stir fry for 1 minute or till vegetables are wilted yet still crunchy, add celery into the wok, toss well.
3) Add a few drop of sesame oil and salt to taste. Remove from heat, drain well and set aside
4) Place spring roll sheet with one point toward you, moisten upper edges with egg.
5) Spoon filling in centre of wrapper and fold bottom up to cover the filling, fold over left and right corners so they meet int he center.
6) Roll up, seal the final corner with egg. Repeat with reamining spring roll wrappers.
7) Heat the oil in wok (or fryer) to 160 degree C, test the heat with bamboo chopstick, when you see bubbles around the chopstick, it means the oil is hot enough, carefully put 2 or 3 rolls in the oil, deep fry for 3 minutes or till golden brown on all sides.
8) Remove and drain on paper towels. Cut rolls into 2. Serve with balsamic vinegar.

<<<<<< Mini Cheese Spring Rolls >>>>>>

100 g Mozzarella cheese, coarsely grated
100 g parmesan cheese, coarsely grated
2 tablespoons chopped mint
2 tablespoons chopped dill
1 pack of frozen spring roll wrappers
1 egg, beat slightly
3 cups of cooking oil for frying (depends on the size of your fryer / wok)

1) Cut 1 spring roll wrapper into 4 small square wrappers, repeat till enough to wrap up filling.
2) Combine cheese and the herbs in a bowl.
3) Spoon filling on the center of the wrapper, wrap up and seal the corner with egg.
4) Deep fried till golden brown on both sides, remove and drain on paper towels. Serve with balsamic vinegar or ketchup.

<<<<<< Mini Banana Spring Rolls >>>>>>>

2 bananas, cut into small cubes
1/4 lemon juice
1 tablespoon honey
cinnamon powder
spring roll wrappers (1 cut into 4 small wrappers)
beaten egg
cooking oil for frying
icing sugar

1) mix banana, lemon juice, honey and cinnamon powder in a bowl
as filling
2) wrap the filling with spring roll wrappers, deep dry till golden brown. Remove, drain on paper towel, sprinkle icing sugar before serve. (Sometime I like to serve it with vanilla ice-cream as dessert)

Answer 2

Fresh Vegetable Spring Rolls with Two Dipping Sauces

1 cup shredded cabbage
1 cup shredded carrot
1/2 cup finely sliced green onion
1 red pepper thinly sliced
6 large mushrooms, grilled and sliced thin
2 cups bean sprouts
1/2 cup chopped cilantro
Salt and freshly ground pepper
8 very thin 8-inch square spring roll wrappers


Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put a 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly. Serve with sauces.

Garlic-Soy Dipping Sauce:
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons peanut oil
1 teaspoon hot sesame oil
1 teaspoon minced garlic
Pinch of sugar

Combine all ingredients in a small bowl.

Spicy Peanut Dipping Sauce:
2 tablespoons finely chopped garlic
1/2 cup smooth peanut butter
1/2 cup soy sauce
1 teaspoon sugar
1 tablespoon rice vinegar
1 tablespoon hot chile oil
1/2 cup cilantro leaves, finely chopped

Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving.


YUMMY!!!
:)

Answer 3

VEGETARIAN SPRING ROLLS

1 pkg. lumpia wrappers (16 to 20 per pkg.)
5 lg. dried mushrooms
2 c. fried tofu OR 1 c. fried tofu & 1 c. shredded bell peppers
1 c. bamboo shoots
1 c. shredded cabbage (head or won bok)
2 stalks celery
1/2 lb. bean sprouts
2 tbsp. vegetable oil for stir-frying

(The above ingredients make about 18 spring rolls.)

SAUCE:

1 tsp. salt
2 tsp. sugar
2 tbsp. oyster sauce
2 tsp. cornstarch
1/4 c. chicken broth
1 egg, beaten (to seal lumpia wrappers)
4 c. oil for deep-frying

Soak mushrooms in water until soft, discard stems and slice finely. Slice tofu, bamboo, celery, pepper, cabbage into thin shreds about matchstick size. Wash bean sprouts and drain. Stir-fry all ingredients with a little oil in a wok, pour in the sauce mixture and cook until mixture thickens. Cool everything before wrapping. Lay out mixture on lumpia wrapper. Use beaten egg as a glue where needed.
(1) 1/3 cup.