Happy new year, folks! I hope everyone had awesome NYE celebrations, and if you had half as much fun as I did, then you’re doing well 🙂
Sorry this is a brief post but I’ve got some personal shite going on at the moment and am feeling a bit tired from it all, so its just the recipe today I’m afraid. However, I am quite happy to inform that this is a fantastically tasty recipe and it is vegan, but I guarantee that herbivores and carnivores alike will enjoy the tastiness of these Asian mushroom spring rolls!
I’ll try and have a more substantial post for you before the end of the week, but for now – onto the recipe 🙂
Mushroom Spring Rolls
(Adapted from The Cook’s Book)
Ingredients (makes about 10-15)
100g oyster mushrooms, cleaned and sliced
100g enoki mushrooms, roots cut off and broken apart
5 shiitake mushrooms, cleaned and roughly diced
150g fresh firm tofu, drained and diced
100g bean shoots, rinsed
4 spring onions, cleaned and finely sliced
2 tbsp snipped chives
2 tbsp chopped coriander leaves
4 cloves garlic, crushed
3 tbsp light soy sauce
1 tbsp toasted sesame seeds
1 tsp freshly ground black pepper
1 tsp corn starch
1 pk medium sized spring roll wrappers
1 egg white, lightly beaten
1. Heat a little vegetable oil in a wok over high heat till nice and hot, then toss in all the mushrooms and garlic and fry for 5 minutes over or till softened. Add the tofu, bean shoots, spring onion, chives and coriander and fry whilst stirring for 1 minutes to combine. Add the corn starch, fry for another minute (keep that wrist loose!) then remove from the heat.
2. Season the mushroom mixture with the soy sauce, sesame seeds and pepper, then leave to cool completely.
3. Open packet of frozen spring roll wrappers and cover with a clean damp kitchen cloth. Pull off one sheet, then place it on your table (or wherever you’ll be rolling these) and place a line of stuffing at one end, leaving enough spring roll skin so it can be pulled around it from the top and folded over on each side to meet in the middle. Lightly dip a pastry brush in the egg white then run it around the edge of the pastry, then roll it up nice and tight. Set onto a plate/tray lightly dusted with corn starch, then repeat with the remaining mixture till you run out.
4. Deep fry rolls for 3-4 minutes, or till crispy and golden brown in colour. Drain well, then serve with some super crisp lettuce leaves and your dipping sauce of choice 🙂
[tags]spring rolls, The Cook’s Book, Christine Manfield, mushrooms, vegetarian, vegan, Asian, food, recipes[/tags]