Deep Fried Vegetable Spring Rolls 炸素春捲

@AniphaeS

Published in 

Food made in China

 · 1 year ago

Deep Fried Vegetable Spring Rolls 炸素春捲

1. Cut 6 cups of cabbage, 3 cups of carrot, 1 large yellow onion into strips, set aside
2. Soak 1 cup of wood ear (aka Chinese fungus) in water until soft, set aside
3. Medium heat cooking pan with 2 Tbsp of oil, add all cut vegetables and wood ear
4. Stir-fry for 8-10 minutes, then add 1 Tbsp of soy sauce, 1 Tbsp of oyster sauce, 1 tsp of sugar, 1 tsp of black pepper, 1 tsp of white pepper powder and 1 Tbsp of sesame oil
5. Continue cook until vegetables all turn soft, take it out to cool off (at least an hour)
6. Use spring roll wrap paper to wrap
7. Medium heat cooking pot with half filled oil
8. Deep fry spring rolls in hot oil until golden brown (5-6 minutes). Ready to serve
9. Mix 1 Tbsp of tomato sauce (Ketchup), 1 Tbsp of sugar, 1 tsp of vinegar, 1 tsp of rice wine, 3 Tbsp of water
10. Heat the sauce in cooking pot, add cornstarch mixed with water to thicken the sauce