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Wolfgang's Spring Rolls
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Stir fry the shiitake mushrooms first.
Then add remaining vegetables.
Place about 1/4 cup of filling on the wonton wrapper.
Roll up the wrapper and fold the ends over, to form a spring roll. Seal with eggwash.
The spring rolls ready for deep frying.

Wolfgang's Spring Rolls

Makes 20 to 24 rolls

Forget about the greasy, tasteless spring rolls you once tasted from the take out restaurant. These are wonderful, crisp, fresh-tasting morsels that look a lot more complicated to make than they really are. I find them a lot of fun to put together and people are often amazed that you are able to master an Asian cuisine!

Ingredients

Aromatics:

  • 2 tablespoons fresh ginger, chopped
  • 1 tablespoon garlic, chopped
  • 2 tablespoons green onions, chopped
  • Pinch of red pepper flakes
  • 1/2 cup peanut oil
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • Pinch of sugar

Filling:

  • 1/2 cup onions, julienned
  • 1 medium carrot, julienned
  • 4 ounces shiitake mushrooms, stems discarded, sliced into julienne
  • 1-1/2 cups red bell pepper, julienned
  • 2 cups green cabbage, julienned
  • 3 tablespoons peanut oil, for stir-frying
  • Salt and freshly ground black pepper
  • 4 ounces glass noodles, soaked in water for 10 minutes, chopped into smaller strands
  • 1/4 cup mushroom soy sauce
  • 2 tablespoons chili paste
  • 1 tablespoon Asian sesame oil
  • 1/2 cup cilantro, chopped

To form spring rolls:

  • 1 package wonton wrappers
  • 1 egg with 1 tablespoon each of water and cornstarch, beaten together for eggwash
  • Peanut oil, for deep-frying
  • Hot Chinese Mustard Sauce
Method
  1. Prepare the aromatic mixture: In a food processor, combine the ginger, garlic, green onions and red pepper flakes. Turn on machine, slowly add oil and process mixture to a puree. Cook mixture in a small saucepan over medium heat for 1 to 2 minutes. Season with salt, pepper and sugar. Set aside.
  2. Prepare the filling: In a wok or heavy skillet, stir fry mushrooms in peanut oil for 30 seconds, then add remaining vegetables and cook for 1 minute. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodle, mushroom soy sauce, chili paste, sesame oil, and cilantro. Add aromatics mixture. Season with salt and pepper. Set aside to cool completely. When ready to form the spring rolls, squeeze out all the excess liquid.
  3. To make the spring rolls, place about 1/4 cup of prepared filling per wonton wrapper. Place filling as per directions alongside. Roll the wrapper, tuck ends in, and complete as if wrapping a parcel. Seal edges with the eggwash. Repeat the process until all filling is used.
  4. In a heavy deep saucepan, heat oil to 350° F. and deep fry spring rolls, 3 or 4 at a time until golden, about 2 to 3 minutes. Drain on paper towels.
Presentation

Trim off the ends and slice diagonally. Drizzle Hot Chinese Mustard Sauce on top. Serve immediately.

Wine Recommendation:

Fresh, young, aromatic wines are the partners I prefer for Asian appetizers. I look for Sauvignon Blancs (or Fumé Blancs as they’re often called in California) like Robert Mondavi’s or Chateau St. Jean, or Goldwater or Villa Maria from New Zealand.
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