Spring rolls (炸春卷) are a very popular Chinese appetizer. They have a thinner wrapper than egg rolls and usually have a vegetarian filling, but not always.
Ingredients:
– Spring roll wrappers
– Any of the following vegetables, cut into thin strips: cabbage, carrots, mung bean sprouts, bamboo shoots, Chinese mushrooms
– Vegetable oil
Preparation:
Heat up 1 tablespoon of oil in a wok until it smokes slightly, then add the vegetables in the following order: carrots, cabbage, bamboo shoots, mushrooms, bean sprouts, and stir-fry until they become fully cooked. Remove from heat and drain off any excess liquid. Let this filling cool off before following the next steps.
Place some filling near one corner of a wrapper. Fold that corner over the filling, and then fold the sides toward the center. Roll it all the way to the opposite corner, sealing off any openings with a little bit of water. Keep making spring rolls until you have enough.
In a wok, heat enough oil for deep-frying and deep-fry several spring rolls at a time until golden brown. At this point the filling is very hot, so let the spring rolls cool down a bit before serving.
