Vegetable spring roll1 recipe,video recipe,how to make Vegetable spring roll1 recipe

Vegetable spring roll


Author Vahchef Servings 0 persons
Published September 20, 2007 Cooking Time (mins)
Main Ingredient Mushroom Preparation Time mins

Description
How to makeVegetable spring roll?How to cookVegetable spring roll?Learn the recipeVegetable spring rollby vahchef.For all recipes visit vahrehvah.com

Ingredients of Vegetable spring roll

Ingredient Name Quantity Unit
Sugar  1 Teaspoons
Light Soy Sauce  2 Tablespoons
Chicken Broth or Water  1 Tablespoons
Oyster Sauce  2 1/2 Teaspoons
Bamboo Shoots  2 Ounces
Carrot (Gaajar)  1 Numbers
Red Bell Pepper  1/2 Teaspoons
Dried Black Mushrooms  6 Numbers
Moong Bean Sprouts  2 Cup
Salt   To Taste
Black Pepper (Pisi Kaali Mirch   To Taste
Egg (  1 Numbers
Cooking Oil  2 Tablespoons
Cooking Oil  4-5 Cup


Directions

About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly. Soak the Chinese dried mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and thinly slice. Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots. In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce and sugar. Set aside.

Heat 2 tablespoons in a frying pan, swirling so that it coats the pan. When the oil is sizzling, stir-fry the vegetables, starting with the dried mushrooms and then the bamboo shoots, bell pepper, mung bean sprouts and grated carrot. Taste and season with salt and/or freshly ground pepper if desired. Remove from the heat and cool.
. Lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges. Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper. Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.

Heat oil for deep-frying to 360 degrees Fahrenheit. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes). Remove and drain on paper towels. Serve with plum sauce, hot mustard, or sweet and sour sauce. Yields 18 - 20 spring rolls.

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About Recipe
How to make Vegetable spring roll
(89 ratings)
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prep time
mins
Cook time
mins
Total time
0 mins
Vegetable spring roll
Restaurant Style Vegetable spring roll
Author : Vahchef
Main Ingredient : Mushroom
Servings : 0 persons
Published date : September 20, 2007
Ingredients used in Vegetable spring roll
→ Sugar 1 Teaspoons.
→ Light Soy Sauce 2 Tablespoons.
→ Chicken Broth or Water 1 Tablespoons.
→ Oyster Sauce 2 1/2 Teaspoons.
→ Bamboo Shoots 2 Ounces.
→ Carrot (Gaajar) 1 Numbers.
→ Red Bell Pepper 1/2 Teaspoons.
→ Dried Black Mushrooms 6 Numbers.
→ Moong Bean Sprouts 2 Cup.
→ Salt To Taste.
→ Black Pepper (Pisi Kaali Mirch To Taste.
→ Egg ( 1 Numbers.
→ Cooking Oil 2 Tablespoons.
→ Cooking Oil 4-5 Cup.
How to make the recipe:

About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly. Soak the Chinese dried mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and thinly slice. Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots. In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce and sugar. Set aside.

Heat 2 tablespoons in a frying pan, swirling so that it coats the pan. When the oil is sizzling, stir-fry the vegetables, starting with the dried mushrooms and then the bamboo shoots, bell pepper, mung bean sprouts and grated carrot. Taste and season with salt and/or freshly ground pepper if desired. Remove from the heat and cool.
. Lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges. Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper. Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.

Heat oil for deep-frying to 360 degrees Fahrenheit. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes). Remove and drain on paper towels. Serve with plum sauce, hot mustard, or sweet and sour sauce. Yields 18 - 20 spring rolls.

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