Chinese Vegetable Spring Rolls
Crispy golden-brown vegetable spring rolls feature a flavorful filling of carrots, red bell pepper, bean sprouts, and bamboo shoots.
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Instructions
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Rinse and drain mung bean sprouts 30 minutes prior to preparation to allow drying.
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Soak mushrooms in warm water for 20-30 minutes, then squeeze out excess water and slice thinly.
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Dice red bell pepper, grate carrot, and finely slice bamboo shoots.
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Combine oyster sauce, chicken broth or water, soy sauce, and sugar in a small bowl; set aside.
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Heat 2 tablespoons oil in a pan; stir-fry the prepared mushrooms, bamboo shoots, bell pepper, bean sprouts, and carrot.
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Stir in the sauce mixture, season with salt and pepper if desired, then remove from heat and cool completely.
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To assemble, lay a wrapper in a diamond shape and brush its edges with beaten egg or water.
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Place 2 tablespoons of filling in the bottom half, spreading into a rectangle without touching the edges.
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Tuck the bottom corner under the filling, then fold in the left and right sides.
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Roll the wrapper upwards, brush the top corner with egg, and seal; repeat for all rolls.
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Heat oil to 360F for deep frying in a heavy pot or wok.
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Fry spring rolls in batches for 3-4 minutes until golden brown and crispy.
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Remove, drain on paper towels, and serve with plum, hot mustard, or sweet-and-sour sauce.