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Vegetarian Spring Rolls  Veg HT  Chinese  HD  15mins    plus cooling


Makes 12      Hot  Chi  Vegetables Vegetarian Starter  Appetizer Hors d’oeuvre  Dim Sum  China  Asia  Asian



For the filling

1 teasp Peanut Oil

1 Garlic Clove, crushed

1 teasp Freshly grated Ginger

2 Spring Onions, chopped

50g/2oz Oyster Mushrooms, chopped

50g/2oz Fried Bean Curd (Tofu) , chopped

50g/2oz Grated Carrot

1/2 small stick Celery, very thinly sliced

1 teasp Cornflour

1 tbsp Soy Sauce

Other Ingredients

12  x 125mm/5 inch square Spring Roll Wrappers

1 Egg, beaten

Oil for deep frying




1. Heat the oil in a frying pan or wok, add the garlic, ginger, celery and spring onions and stir fry until softened.

2. Add the mushrooms, bean curd and carrots and stir fry for 1 minute. 

3. Remove from the heat and stir in the cornflour and soy sauce. Blend well and allow to cool.

4. Place a tablespoon of the filling across the end of a wrapper, leaving a border of 1cm/1/2 inch on each side. Start rolling up the wrapper and when you get to 3/4 of the way , fold over the edges to enclose the filling.

5. Brush the remaining wrapper with a little beaten egg then continue to roll up the parcel. Repeat this process with all the wrappers. Refrigerate until ready to cook.

6. Preheat the oil to 180C, 350F. Fry the spring rolls, a few at a time, until golden and cooked through. Drain on Kitchen paper and keep warm whilst you fry the rest of the rolls. Serve immediately with a dipping sauce.


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