November 7, 2008, Newsletter Issue #229: Spring Roll Filling
Tip of the Week
Homemade spring rolls are surprisingly simple to make and they TASTE delicious.
3/8 cup peanut oil
2 cups bean sprouts
12 green onions -- thinly shredded
2 cups carrots -- julienned
4 cups mushrooms -- thinly sliced
2 cloves garlic -- finely chopped
2 cakes tofu -- finely chopped
1/2 teaspoon chinese five spice powder
2 tablespoons light soy sauce
2 teaspoons sea salt
2 quarts vegetable oil -- for frying
1. To make the filling, in a wok heat peanut oil and stir fry vegetables, garlic, and tofu about 1 minute.
2. Add five spice powder, soy sauce and salt and continue to cook for 2 minutes.
3. Cool and then use to fill wrappers.
4. In a deep fryer or deep frying pan, bring at least 2 inches of peanut oil to 350 degrees; add spring rolls - max 4 at a time, and cook until golden.
NOTES : To make ahead: deep fry spring rolls until golden brown. Flash freeze and store up to 8 weeks. To reheat; bake from frozen at 350 degrees about 30 minutes.
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