Spring Rolls

Don't cry because it's over, smile because it happened.

                                                                                     Dr. Suess

It's been a while since I have posted a recipe! I have missed it. These spring rolls are one of the first things I ever learned to make back in high school. They are very fast, light and so fragrant....filled with ginger, garlic, five spice. The main vegetables I use are Chinese mushrooms which give a lovely earthy taste followed cabbage,carrots and bean sprouts for crunch. You can always add diced chicken or prawns if you fancy. Let me know what you think.

Recipe:

1 large carrot peeled and shredded
1 cup shredded white cabbage
4 garlic cloves crushed
Ginger the size of your thumb peeled and finely grated
8-10 dried Chinese mushrooms soaked for 30 min in boiling water cut into small pieces (reserve 2 tablespoons of water for cooking)
4 spring onions finely chopped
2 big handfuls of bean sprout
1 teaspoon five spice blend
1 large spoonful of oyster sauce
1 tablespoon sesame oil
2 tablespoons soy sauce
2 tablespoons peanut oil
1 packet spring roll sheets

Sealing paste:

1 tablespoon corn starch
2 tablespoons water

Method:

In a wok or large frying pan heat the peanut oil adding the ginger, garlic, spring onion, mushrooms, carrots and cabbage. Stir for 30 seconds and add the soy sauce, five spice, oyster sauce, mushroom broth and sesame oil. Quickly toss for half a minute and take off heat, you want your veg to be crunchy. Once the mixture cools add the bean sprout and mix well.
Prepare your sealing paste by mixing the corn starch and water set aside.
Take 2 sheets of the spring roll pastry and put a teaspoon of the mixture and roll into shape sealing with the paste. You can store these in the freezer laying wax paper in between each layer. I had a disaster last time with kitchen towel paper!
Once ready to eat heat frying oil on high heat and test the temperature by placing a tiny piece of bread to see if the oil is hot enough. If it sizzles and comes to the surface, the oil is ready. Place the spring rolls in the hot oil and turn down the temperature to medium heat. Once the spring rolls become golden brown remove and place on kitchen roll to absorb the oil. Arrange on serving dish and serve with sweet chili sauce.