Goshen's Crispy Spring Rolls

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Goshen's crispy spring rolls are a vegetarian stir fried rolls that are ideal appetizers or snacks for anything from a good sporting event to entertaining guests. For a heartier version of Goshen's crispy spring rolls replace the mushrooms with chicken or pork and substitute shrimp for the carrots. Also for a healthier version of Goshen's crispy spring rolls you can bake in the oven at 350 degrees (175 Celsius) for about 10 minutes or until golden and crisp.

 Ingredients:

·  1 cup(236 mL) of bean sprouts

·  1 bunch scallions

·  about 40 spring roll wraps

·  2/3 cup(160 mL) bamboo shoots sliced

·  1 1/2 cups(355 mL) white mushrooms

·  3 to 4 tablespoons(45 to 60 mL) vegetable oil

·  1 teaspoon ( 5 mL) salt

· 1 teaspoon (5 mL) light brown sugar

· 1 tablespoon (15 mL) light soy sauce

· 1 tablespoon (15 mL) Chinese rice wine or dry sherry

· two carrots

·  1 tablespoon (15 mL) cornstarch paste flour for dusting oil for, deep frying soy sauce, to serve (optional)

(tip to make cornstarch paste mix for parts dry cornstarch with about five parts cold water until smooth)

Step 1 Finely chop all the vegetables into thin shreds roughly the same size and shape as the bean sprout next heat the oil in the wok and stir-fry the vegetables for about one minute add salt sugar and soy sauce and rice wine or sherry and stir-fry for 1 1/2 to 2 minutes remove and drain the excess liquid than my cool (tip for Goshen’s Crispy Spring Rolls: let the vegetables cool on top of paper towels in a bowl to dress help drain excess liquid)

Step 2 To make a spring rolls cut each wrapper in half diagonally in place about 1 tablespoon (15 mL) of the vegetable mixture one third of the way down on the wrapper with the triangle pointing away from you that the lower flap over the filling and roll it up once fold in both ends and roll once more then brush the upper edge with a little cornstarch paste and roll into a neat package lightly dusted baking sheet with flour and place the spring rolls on the baking sheet with the flat side down.

For Goshen’s Crispy Spring Rolls baked insert into oven for step 3 At 350 degrees (175 Celsius) for about 10 minutes or until golden and crispy.

Step 3 To cook Goshen's crispy spring rolls keep the oil and a walk until hot reduce the heat to low deep fry the spring rolls in batches about 8 to 10 at a time for 2 to 3 minutes or until golden and crispy then remove and drain service spring rolls hot with soy sauce if desired.

While passionate about psychology. With TRCB, he is one of the original Subject Matter Experts (SME), Author of upcoming book Naturally Good Cooking. For more please visit www.MichaelGoshen.com

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