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
Technorati Tags: spring rolls, The Cook’s Book, Christine Manfield, mushrooms, vegetarian, vegan, Asian, food, recipes
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Comments
tara You know, I’m lately wary of deep-frying (our range fan is a bit on the blink), but these may tempt me to deal with it!
Deborah I love anything fried!! It’s usually hard for me to get my husband to eat something without meat in it, but I could see him loving these!
Kat these look really delicious, I’ll have to get some courage together for deep frying…I’m a bit of a wuss when it comes to it.
Kateri Your Spring Rolls look soooooooooo good! My market doesn’t carry Spring roll wrappers, but they do have egg roll wrappers…it would be much heavier and more substantial, but I bet they would be heavenly.
Love your blog!
Lu Hiya!
I was wondering… what is your preference for deep-drying oil?
I would hate to upset the flavour by using the wrong one…?
Cindy It looks so refreshing,
I can almost hear the crunchy sound if I bite into those rolls!
Paz Magical indeed! Looks delicious!
Happy New Year! May all your dreams continue to come true.
Best,
Paz
Ellie Cindy - Deep fried mushroom goodness, trust me, you NEED this 
Peabody - Ta hon I hope you have a fantabulous 2008 too!
Baking Soda - Cheers hon
Tara - I’m *always* wary of deep-frying (one splattering oil incident is one too many!) but these are definitely worth the effort methinks
Deborah - With all the mushrooms in these, I’m sure your hubby would find ‘em to be meaty enough Heck, even my protein-addicted brother couldn’t tell that there wasn’t any!
Graeme - Cheers!
Kat - I’ve done a bit of deep frying in my time, and I think that its good to always remain a bit wary of it to be honest!
Kateri - I’ve never had egg roll wrappers, but if you’re looking for a lighter alternative, try hunting down some tofu skins, they can work quite well in a pinch And thanks for stopping by, I’m glad you enjoyed the blog!
Katy - Hehehe, I got a few left frozen in the freezer that you’re welcome to
Lu - Sorry about the late reply! When it comes to deep frying, I like to stick with a vegetable oil as they have higher smoke points than others such as olive oil. Canola oil tends to be my choice because of its high smoke point and neutral (virtually undetectable) flavour Hope this is of some help!
Lynn - Mushroom heaven sounds right!
Cindy - Very crunchy, even better when wrapped in a crisp lettuce leaf
Paz - Ta hon, best wishes for 2008 for you too
Susan from Food Blogga These are superb! I just made summer rolls; after seeing these it’s looking like spring rolls are next.
Lu Hi Ellie,
Just wanted to say thank you for such a thorough reply! It is much appreciated~!
Ellie Susan - rice paper rolls are my preference when it comes to rolled wraps, but these aren’t bad for a naughtier alternative
Lu - Not a problem, glad it came in handy
Mushrooms? And deep frying? Those must be made for me!
Hope the personal shite isn’t too, erm, shite.