The spring rolls are crispy, not greasy and light, these delicious veg spring rolls are crunchy from outside, with a spiced vegetable filling from inside. You can serve vegetable spring rolls hot with red chili sauce or red chili garlic chutney or tomato ketchup. You will start by making the dipping sauce: In a small mixing bowl, combine all the ingredients and set aside until ready to serve.
In a large skillet or wok over medium-high heat, add the oil. When the oil begins to shimmer, add the garlic, ginger, and green onions, and cook, stirring often, until fragrant, 30 to 40 seconds. Add the mushrooms, cabbage, and bamboo shoots. Season with salt. Sauté, shaking the pan often until the vegetables start to soften, 3 minutes. Increase the heat to high, then add the snow peas, soy sauce and sesame oil, and season with salt.
Sauté for 1 more minute until the vegetables are crisp-tender. Stir in the cilantro. Drain the filling to remove any excess moisture, then spread the vegetables on a rimmed baking sheet and let them cool to room temperature for about 10 minutes. Working with one wrapper, place the wrapper so that a corner is facing you, then spoon 2 tablespoons of the cooled filling onto the bottom third of the wrapper that is closest to you.
Lift the bottom of the wrapper and fold over the filling, flattening the wrapper around the filling so that no air bubbles form. Tuck it back. Begin folding the wrapper away from you. Fold in the sides to form an envelope-like shape. Continue to cinch and fold. Brush the top inside corner lightly with the egg white. The spring roll should measure 1-by-3½ inches. Place the spring roll on a parchment-lined sheet tray; cover with a damp paper towel.
Repeat with the remaining wrappers and filling. You can freeze the spring rolls in a single layer on a parchment-lined baking sheet, making sure they do not touch. Once frozen, place the spring rolls in a plastic bag and store them for up to 1 month. Add 1 additional minute to the frying time for frozen spring rolls.
Fill a wok or a medium heavy-bottomed pot with 2 inches of oil and heat to 350°. Working in batches of 4, fry the spring rolls, turning occasionally, until golden brown and crisp, 1½ to 2 minutes. Remove using a slotted spoon and transfer to a wire rack to cool. Serve the spring rolls with the dipping sauce.
- 1 tablespoon cooking oil for stir-frying
- 2 teaspoons grated fresh ginger grated
- 2 cloves garlic finely minced
- 1 stalk green onion minced
- 8 fresh shiitake mushroom caps or Chinese dried mushroom caps very thinly julienned
- 3 cups cabbage shredded (about 1/2 small cabbage)
- 1/2 cup julienned carrots (about 2 med carrots)
- 4 ounces canned bamboo shoots drained and julienned
- 1 cup fresh bean sprouts
- 1 tablespoon soy sauce
- 1 teaspoon Asian sesame oil
- 1 tablespoon cornstarch
- 50 spring roll wrappers defrosted
- cooking oil for deep frying (about 3 cups)
- In a large saute pan or wok, swirl in 1 tablespoon of the cooking oil.
- Turn on the heat to medium-high and immediately add garlic, ginger, and green onion, stirring frequently. By the time the oil is hot, add the mushrooms, cabbage, carrots, and bamboo shoots.
- Turn heat to high and stir-fry the vegetables for about 2 minutes. and then toss in the bean sprouts. Add in the soy sauce and sesame oil.
- Cook for another minute then spread the filling out onto a large baking sheet. Prop the baking sheet up on one side to allow any juices to accumulate at the bottom.
- In a small bowl, whisk together the cornstarch and 1/4 cup of cool water to form a slurry.
- Place a wonton or spring roll wrapper on a flat surface, add 1 tablespoon of the vegetable mixture into a corner of the wrapper, and then roll the edge of the wrapper tightly around the mixture.
- Fold the two side corners towards the middle of the wrapper while continuing to roll up.
- Paint the top edge with the cornstarch slurry mixture and wrap tightly the rest of the way. Make sure all edges are tightly sealed. Place seam side down. Cover with plastic wrap to avoid drying out.
- In a large wok or medium saucepan over high heat, add about 1-2 inches of cooking oil.
- Slide several egg rolls into the oil and allow them to cook for 2-3 minutes, turning them over a couple of times, or until the wonton wrappers are golden brown.
- Remove the egg rolls to a cooling rack or paper-towel-covered plate to allow them to drain. Serve hot.