Ingredients with Measurements:
- 1 package of spring roll wrappers (20 pieces)
- 2 cups of chopped mushrooms (shiitake or button mushrooms)
- 1 cup of shredded carrots
- 1 cup of shredded cabbage
- 1/2 cup of chopped green onions
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cornstarch
- 1/4 cup of water
- Oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Brush for brushing the spring roll wrappers with water
Step-by-step instructions:
1. In a pan, heat up some oil and sauté the garlic until fragrant.
2. Add in the chopped mushrooms and cook until they release their moisture and are cooked through.
3. Add in the shredded carrots, cabbage, and green onions and stir-fry for a few minutes until they are slightly softened.
4. In a small bowl, mix together the soy sauce, oyster sauce, cornstarch, and water. Pour this mixture into the pan and stir until the vegetables are coated and the sauce has thickened.
5. Remove the pan from the heat and let the filling cool down.
6. Take a spring roll wrapper and place it on a flat surface with one corner pointing towards you. Brush the edges of the wrapper with water.
7. Place a spoonful of the filling in the center of the wrapper, leaving some space on the sides.
8. Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll it up tightly.
9. Repeat with the remaining wrappers and filling.
10. Heat up some oil in a deep fryer or large pot. Once hot, carefully add in the spring rolls and fry until golden brown and crispy.
11. Remove the spring rolls from the oil and place them on a paper towel-lined plate to drain off any excess oil.
12. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oil for frying should be heated to 350°F (180°C).
Serving size:
This recipe makes 20 spring rolls, serving size is 2-3 spring rolls per person.
Nutritional information:
Calories per serving: 150
Total fat: 6g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 250mg
Total carbohydrates: 20g
Dietary fiber: 2g
Sugar: 2g
Protein: 4g
Substitutions for ingredients:
- Any type of mushroom can be used in place of shiitake or button mushrooms.
- Other vegetables such as bell peppers or bean sprouts can be added or substituted.
- Gluten-free soy sauce and oyster sauce can be used for a gluten-free version.
Variations:
- Add some cooked vermicelli noodles to the filling for extra texture.
- Use ground pork or chicken in place of mushrooms for a meat version.
- Add some chopped peanuts or sesame seeds to the filling for extra crunch.
Tips and tricks:
- Make sure the filling is completely cooled down before filling the spring roll wrappers to prevent them from becoming soggy.
- Brushing the edges of the spring roll wrappers with water helps to seal them and prevent the filling from falling out during frying.
- Don't overcrowd the deep fryer or pot when frying the spring rolls to ensure they cook evenly and become crispy.
Storage instructions:
Leftover spring rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the spring rolls, place them on a baking sheet and bake in a preheated oven at 350°F (180°C) for 10-15 minutes until heated through and crispy.
Presentation ideas:
Arrange the spring rolls on a platter and garnish with some chopped green onions or cilantro.
Garnishes:
Chopped green onions, cilantro, sesame seeds, or chopped peanuts.
Pairings:
These mushroom spring rolls pair well with a sweet chili sauce or soy sauce for dipping.
Suggested side dishes:
Serve these spring rolls with a side of steamed rice or a vegetable stir-fry.
Troubleshooting advice:
- If the spring rolls are not crispy, the oil may not be hot enough or they may have been overcrowded in the fryer or pot.
- If the filling is too wet, it may cause the spring roll wrappers to become soggy. Make sure to cook the vegetables until they are slightly softened and the excess moisture has evaporated.
Food safety advice:
Make sure to cook the filling until it is heated through and the vegetables are cooked before filling the spring roll wrappers. Always use caution when frying with hot oil.
Food history:
Spring rolls originated in China and were traditionally eaten during the spring festival. They are now a popular dish in many Asian countries.
Flavor profiles:
These mushroom spring rolls have a savory and slightly sweet flavor from the soy sauce and oyster sauce. The mushrooms add an earthy and meaty flavor to the filling.
Serving suggestions:
Serve these mushroom spring rolls as an appetizer or as part of a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian