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spring-rolls-2 recipe

Date: Fri, 4 Aug 1995 14:55:37 -0400
 From: LaurJill@aol.com
 2 - 1 1/2 inch slices ginger, julienned (about 2 Tbs.)
 6 dried Shiitake mushrooms, soaked until soft &
  thinly sliced
 2 stalks celery, julienned or diced
 1 large carrot, juilienned or shredded
 1 1/2 cups shredded cabbage
 3 oz. firm tofu, cut into small cubes or julienned
 2 green onions, diced
 1 Tbs. soy sauce
 1/2 tsp. salt
 1/2 tsp. sugar
 1/2 tsp. white pepper
 12 spring roll or eggroll wrappers
 1 Tbs. cornstarch dissolved in 2 Tbs. water
 Stir fry ginger and mushrooms in wok or very large skillet over high heat,
 sprayed with PAM. Cook until fragrant, about 30 seconds. Add celery, carrot,
 cabbage, tofu and green onions; stir-fry about 2 minutes. Add soy sauce,
 salt, sugar and white pepper; mix well. Remove wok or skillet from heat and
 let cool.
 Lay 1 wrapper on work surface with 1 corner toward you. Cover remaining
 wrappers with damp cloth to prevent drying. Place 1/3 cup vegetable mixture
 in a line across center of wrapper. Fold bottom corner of wrapper over
 vegetable mixture. Fold in left and right corners. With a pastry brush, brush
 top corner and side edges of wrapper with cornstarch solution. Roll wrapper
 to form a tight cylinder. Repeat with remaining wrappers and filling.
 You can bake or steam the spring rolls. To bake: spray a baking sheet with
 PAM, place rolls on baking sheet and lightly spray the rolls with PAM. Bake
 at 400 degrees until golder brown, about 10 minutes. To steam: place bamboo
 steamer over boiling water. Place spring rolls in steamer, cover and steam
 until done, about 10 minutes.
 Serve with sauce of your choice. Try sweet and sour, hoisin (a thick,
 reddish-brown sauce made from soybeans, garlic, chili peppers and other
 spices, used as a condiment in Chinese cooking) or soy sauce mixed with a
 little chili oil. Makes 12 spring rolls.
 This recipe was adapted from Vegetarian Times. I have made this several times
 and they always come out great. The recipe calls for 2 tsp. sesame oil, added
 at the same time as the soy sauce. I add a dash for the flavor. You can leave
 it out if you wish. I also leave out the sugar and salt and don't miss it. I
 also double the recipe as it is a bit time consuming. They are great
 leftover, however don't heat them in the microwave, they get VERY SOGGY! I
 pop them in the toaster oven and they're heated in a few minutes. I bake them
 as I like them crispy. I suppose if you steamed them, they would be soft.
 kwvegan vegan