Ingredients: |
Ingredients: 2 tbsp all-purpose flour
2/3 c water
1/2 c dried rice vermicelli, broken into small pieces
1 garlic clove, crushed
1 green bell pepper, finely chopped
1 celery stalk, finely chopped
2 scallions, finely chopped
1-1/2 c finely sliced button mushrooms
2 tsp liquid seasoning, such as Maggi
1/2 tsp sugar
8 frozen (defrosted) or refrigerated spring roll sheets, 10" square
oil for frying
Sauce:
4 tbsp rice vinegar
4 tbsp sugar
1/2 tsp salt
1 small red chili, finely chopped
|
Directions: |
Directions:1. Mix the flour and water together over a low heat, stirring constantly until thick and translucent. Pour into a saucer and set aside.
2. Blanch the rice vermicelli in boiling water for 30 seconds. Stir and drain. Set aside.
3. Heat 1 tbsp of the oil in a wok or large, heavy skillet over high heat. Add the garlic, green pepper, celery, scallion, and button mushrooms. Stir until the vegetables are softened. Add the liquid seasoning and sugar. Remove from the heat, and transfer to paper towels to drain briefly. Stir into the rice vermicelli.
4. Cut the first spring roll sheet into 4 squares. Place about 2 tbsp of the vermicelli mixture in the center of each square. Fold three corners inward like an envelope, and roll up the fourth corner. Dab a little of the flour and water paste on this corner and seal. At this stage, the spring rolls can be chilled or frozen for later use.
5. Heat the oil in a wok or deep-fat kettle until a light haze appears on top. Have ready a plate lined with paper towels. Deep-fry the spring rolls in batches until golden brown. Drain well on paper towels.
6. To make the sauce, boil all the ingredients together, stirring frequently until the sauce thickens, about 5 minutes. Pour into a small bowl or saucer. Serve with the spring rolls.
|
This recipe for Spring Rolls is from