Cooking Books
12月
19
Today’s recipe is from Esther. I have been asking her to make a recipe for this blog and she made it for me. Thank you, Esther. This is “Vegetarian Spring Roll”.
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Vegetarian Spring Roll
<Ingredients>
- Frozen spring roll wrappers
- Plain flour (mix with water to a thick paste)
- Oil (for deep frying)
- Carrots, celery, cabbage, white dried bean curd (all cut into julienne)
- Cellophane noodles (soak in hot water to soften)
- Taro (shredded & stir fry lightly)
<How To Cook>
- Mix all vegetable and noodles with potato starch, salt, sugar, mushroom seasoning to taste
- Put a heaped tablespoon of filling on spring roll wrapper. Start folding the left and right sides of spring roll into the centre, then roll up from the bottom edge away to the far end. (Do not roll too tight which will cause the rolls to split). Seal up with plain flour paste.
- Deep fry over medium heat until light brown. Raise to high heat and remove spring rolls immediately when golden brown
- Serve with fragrant leaves (basil, coriander, Vietnamese mint) lettuce, vegetarian fish sauce, sugar and chillies.
- Garnish -
- 1 cup fragrant leaves (basil, coriander and mint)
- 1 cup lettuce
- Half cup bean sprouts
- 2 tablespoons vegetarian fish sauce
- 2 tablespoons carrot and radish Pickles
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