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Spring Rolls

A vegetarian mix of stir fried vegetables wrapped in a delicate spring roll wrapper. Fried right you get a crunchy wrapper with a tasty vegetable inside. Put dollop of Duck Sauce on the roll before each bite, it's fruity taste adds to the complexity of this delicious appetizer.
  Spring roll wrappers 10 (Round, Thin And Somewhat Clear, Not Egg Roll Wrappers)
  Napa cabbage head 1
  Carrot 1 Medium, shredded
  Snow peas 12 , cut into match stick size pieces
  Canned bamboo shoots 2 Ounce, cut into match stick size pieces (Half Of 4 Ounce Can)
  Shitake mushrooms 3 Large, reconstituted if dry, cut into match stick size pieces
  Mung bean sprouts 1 Cup (16 tbs)
  Oyster sauce 3 Tablespoon

If you have dried Shitake mushrooms, soak them in a bowl of warm water for at least 1/2 hour to reconstitute them. Slice them and all the other ingredients (except the NAPA cabbage) into match stick size pieces. The carrot is easier to shred.
Peal all the leaves off the head of NAPA and leave the center yellow ones for the compost pile. Make sure all the leaves are clean and dirt free. Cut off the bottom 1/2 inch of each. Now stack 4 or 5 of them up and slice into 1/8 inch strips. Continue to do this until all the cabbage is cut up this way.
Fire up the wok until its is very hot. Add all the cabbage and continuously stir it until every leaf is wilted. Continue to cook it until the entire wok is steaming and the NAPA has "cooked". Remove the cabbage into a large sieve. Add all the other ingredients to the wok, except the Mung bean sprouts. Stir fry these for a few minutes until every thing is hot and steamy. Add the sprouts and stir them into the mix. Now add the cabbage back into the wok and stir everything to combine evenly. Add the oyster sauce and stir until it is evenly distributed.
Remove the entire mixture to the large sieve, place it in the sink or a large bowl. Put a plate on top of the mixture and a heavy weight on it. Press down to remove all the liquid you can. Leave the weight on the mix for several hours to press out all the moisture possible.
Now it's time to roll up the mixture in the wrappers. Spring roll wrappers must be "softened" first before the will flex. This is done by placing each one between two wet dish towels for about a minute. It will be obvious when they are ready, they become limp. When ready remove it to a cutting board and lay flat. Place another one in between the towels while you are rolling the first one.(The towels will need to be re-wetted periodically). Put about 3 Tablespoons of the vegetable mixture about 1/3 of the way on the softened wrapper, fold over the short side, pull back to form a "roll". Fold the left and right sides to make something of a rectangle shape. Now roll the encased mixture all the way down to form the roll. This may take a bit of practice. It helps to form the veg mixture into a cigar shape when placing it on the wrapper.
After rolling up all the mixture, you have to freeze the rolls. You should get a least 10 rolls from this much mixture.
I use a FryDaddy but you can use any method you choose. The oil should be 350 degrees or hotter. The rolls must be removed from the freezer and fried immediately. They must be fried in enough oil to cover the entire roll. It takes about 5 minutes each. Don't fry too many at a time or the oil will drop too much in temperature. I can fry 3 at a time in my FryDaddy. Remove and place on some paper towels for a minute to drain any excess oil.
Serve right away with Duck Sauce.

Recipe Summary

Difficulty Level: 
Preparation Time: 
45 Minutes
Cook Time: 
5 Minutes
Ready In: 
50 Minutes
THIS RECIPE IS TIME CONSUMING, NOT FOR THE FAINT OF HEART! Spring rolls are named so because they are made from the first vegetables that poke out of the ground in the spring. After a winter of no fresh vegetables, the Chinese can't wait to sink their teeth into some, so they are made from the small delicate vegetables that first come out of the ground. I prefer spring rolls over egg rolls any day. Both are a labor of love and require long preparation time. I always test a Chinese restaurant the first time I go in by ordering an egg roll. It should be hot, crisp, and dry. Many times I have been disappointed by a rewarmed, greasy, soft, unappetizing blob. A real chef takes pride in his/her egg rolls since they are the most popular item on the menu. Spring rolls even more so. They must be served immediately after they come out of the fryer, as they will turn soft if allowed to sit even a few minutes.
Thai Spring roll

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