Saturday, May 3, 2008

Toasted vegetarian spring rolls

From my mom, I revised it to a baked version.

Makes about 50 rolls

10 oz baby portabella mushrooms, shreded
2 oz dry shiitake mushrooms, soak in warm water, shreded
2 oz dry shreded black ear mushrooms, soaked in warm water
2 oz dry bean thread, soaked in warm water
1 lb carrots, shreded
1 lb cabbage, shreded
1 package (12oz) firm tofu, boiled, crushed, drained well
2 tbsp sugar
1 tbsp salt
2 tbsp soy sauce
1/2 tsp ground black pepper
4 tbsp olive oil
1 tbsp minced ginger
2 packages (50 sheets) of frozen spring roll pastry to wrap

1. Stir fry mushrooms in high heat with 2 tbsp of hot oil, 1/2 tbsp ginger, 1 tbsp sugar, 1/2 tbsp salt, 1/4 tsp black pepper, 1/2 tbsp soy sauce until brown
2. Stir fry carrots in high heat with 1 tbsp of hot oil, 1/4 tbsp ginger, 1/2 tbsp sugar, 1/4 tbsp salt, 1/8 tsp black pepper, 1/2 tbsp soy sauce until soft and dry
3. Do the same thing for cabbage as #2
4. While the stir fried cabbage is still hot, add in bean thread, mix well
5. Mix everything (except for the pastries) together.
6. Wrap
7. Since everything is cooked, you can toast the spring rolls in the toaster oven until golden brown. I toast about 7 rolls at a time, turn the toaster to top brown, toast 2 times, turn the rolls over, toast 2-3 more times
8. Toast again when ready to serve

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