Vegetarian Spring Rolls with Asian Slaw

Automne 2005
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food and drink

BY: Lucy Waverman

Crisp wrapped, crunchy spring rolls are easy to make, and they reheat well on a rack in a 400ºF (200ºC) oven. Make them ahead to avoid last-minute frying. Dried Chinese mushrooms give an exotic flavour to the spring rolls, but if they are unavailable, use fresh shiitake. The Asian slaw is the perfect salad for this.

Spring Rolls
¾ cup (175 mL) broken rice vermicelli noodles
6 dried Chinese mushrooms
½ cup (125 mL) slivered carrot (sliver with mandolin or
julienne-style grater)
1 cup (250 mL) thinly sliced bok choy
1 cup (250 mL) slivered green onion
2 tbsp (25 mL) chopped coriander
Salt and freshly ground pepper
2 tbsp (25 mL) soy sauce
½ tsp (2 mL) granulated sugar
1 tsp (5 mL) sesame oil
2 tsp (10 mL) chopped fresh ginger
Eight 8-inch (20-cm) square spring roll skins
3 tbsp (45 mL) all-purpose flour mixed with ¼ cup (50 mL) water
4 cups (1 L) vegetable oil for deep-frying

Salad
1 cup (250 mL) slivered daikon radish
1 cup (250 mL) slivered carrots
4 green onions slivered
½ cup (125 mL) slivered red onion
1 cup (250 mL) slivered cucumber, juice squeezed out

Dressing
2 tbsp (25 mL) seasoned rice vinegar
1 tbsp (15 mL) soy sauce
½ tsp (2 mL) sesame oil

1. Soak noodles and mushrooms separately in hot water to cover for 20 minutes. Drain. Discard mushroom stems and slice mushroom heads thinly. Combine mushrooms and noodles with carrots, bok choy, green onion and coriander. Reserve.

2. Mix together the soy, sugar, sesame oil and ginger in a small bowl to make the final seasoning sauce. Reserve.

3. Separate spring roll skins by gently pulling them apart. Cover with a cloth. Heap about ¼ cup (50 mL) vegetable mixture onto the upper third of each spring roll skin. Roll once then fold the two ends in, and continue rolling into a cylinder. Brush enough flour and water mixture onto the edge of the skin to seal it. Repeat with the remaining skins.

4. Heat oil in a wok until very hot. Fry 3 rolls at a time, turning until each side is golden brown, about 2 minutes. Drain on a rack. Repeat with the remaining spring rolls.

5. Combine radish, carrot, green onions and cucumber. Combine seasoned rice vinegar, soy sauce and sesame oil. Toss with vegetables.

6. Cut cooked spring rolls in half on an angle. Stand 3 spring roll halves in the middle of each plate so that their cut ends are up. Make a nest of slaw around the spring rolls.


Yields about 8 rolls; if you serve 1½ to each person you have enough for 5 servings plus a piece for the cook to nibble.

What to Serve

LCBO#:175810
$3.25