Chinese Spring Rolls
- oil for deep frying and sautéing
- 2 cups scallions, julienned
- 4 cups napa cabbage, shredded
- 3 cups bean sprouts
- 1/2 tsp salt
- 2 tbsp rice wine or dry sherry
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1 cup bamboo shoots, julienned
- 10 Chinese black mushrooms, rehydrated and julienned
- 2 large carrots, shredded
- 6 tbsp soy sauce
- 2 tbsp water
- 2 tsp sesame oil
- 3 tsp cornstarch
- 25 spring roll wrappers
- 1 egg, beaten
- Produce
- Bamboo shoots (1 cup)
- Bean sprouts (3 cups)
- Carrots, large (2)
- Chinese black mushrooms (10)
- Garlic (1 tbsp)
- Ginger (1 tbsp)
- Napa cabbage (4 cups)
- Scallions (2 cups)
- Condiments
- Soy sauce (6 tbsp)
- Cooking & Baking
- Cornstarch (3 tsp)
- Salt (1/2 tsp)
- Sesame oil (2 tsp)
- Bread & Baked Goods
- Spring roll wrappers (25)
- Drinks
- Water (2 tbsp)
- Refrigerated
- Egg (1)
- Beer, Wine & Liquor
- Rice wine or dry sherry (2 tbsp)
- Other
- oil for deep frying and sautéing
Preparation
Read recipe preparation on userealbutter.com
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Recipe Stats
Published November 6, 2008 (4 years ago).
10 people saved this recipe.
