July 4th, 2007
|03:00 pm - vegetarian spring rolls|
(this post will be updated with pictures)
ok, so before i begin, there's no set recipe for what goes inside of them. you can work with whatever veggies/fake meat products that you have.
tofu (amy firmness)
fake pork/chicken/duck (in a can or thawed if frozen)
clear cellophane noodles
(you can also use zucchini, eggplant, cabbage, carrots, etc. anything that you can chop up finely that will cook in about 5 mins, but i do recommend adding things that will stay crisp after frying just so that you get a good texture)
spring roll wrappers
dark brown sauce (chicken marinade, soy sauce, mushroom sauce, oyster sauce, etc)
corn oil/vegetable oil
1.) first you want to cut a large piece of tofu and mash it with a fork.
2.) chop your jicama, onions, green beans, fake meat, and cellphane noodles (to prep your noodles, just soak them in warm/hot water for about an hour, they will cook when you fry them). and add your ingredients to the tofu and mix them well.
3.) now take a kitchen towel (that isn't too thick or thin) and put your mixture into the towel. ball it up and squeeze as much of the excess water as you can. the tofu holds a lot of water and the vegetables do too. if you skip this step, you're going to be in big trouble come frying time.
4.) now that your mix is complete, spoon about 1 tablespoon or so of filling into the wrapper. wrap as shown in the pictures.
5.) use a small bowl of hot water to wet the tip of the wrapper before completely rolling it so that it stays together when you are frying it.
6.) you should have your oil in a pot pre-heating at this point. it all depends on how many you are wrapping. try not to wrap them too far in advance if you can, because if there is any excess moisture that you didn't remove in the third step, they will break the wrapper.
7.) fry the spring rolls in the hot oil for about 5-7 minutes, depending on the temperature and how many you are frying at once.
8.) make an effective drying rack by using a metal collander lined with some paper towels or newspaper and stack the spring rolls standing up so that they stay crisp.
DIFFICULTY - 3/5