Spring Vegetable Rolls

 Crispy Vegetable Spring Rolls
(Makes 42 spring rolls)
 I prefer the spring roll wrappers instead of the wheat wraps, they are thin and the result is a light crispy spring roll. 

Ingredients

10 spring roll wrappers thawed for 2 hours
1 red pepper, thinly sliced
1 carrot thinly sliced with a peeler
8 snap peas thinly sliced
1 cup bean sprouts
¼ white cabbage, shredded
Bok choy cabbage sliced (1 cup)
1/2 teaspoon grated fresh ginger
some rice noodles, soaked in water
3 tablespoons oyster sauce
3 tablespoons soy sauce
1 teaspoon sugar
some salt and pepper
1 tablespoon olive oil
1 egg, beaten
2 cups vegetable oil for deep frying rolls


Equipment you need ready:

1 wok
1 wooden spoon
1 bowl
1 spoon
1 brush
1 tea towel
1 saucepan
1 slotted spoon
1 tray lined with paper towel
tongs


Directions
Prepare the vegetables:

Begin by heating the wok. When hot, add some

oil, the red peppers, carrots, cabbage, bok choy, snap peas
 and bean sprouts. Cook lifting and turning the vegetables over until the vegetables have slightly softened and their tasted have had a chance to mingle.

While the vegetables are cooking, immerse the rice noodles in water for 3 minutes, then remove and drain in a colander. This allows the noodles to soften a little, I also cut the noodles with scissors. It gets tangled like silky hair when you add to the vegetables.

Add the noodles, 3 tablespoons oyster sauce,3 tablespoons soy sauce, 1 teaspoon sugar, salt and pepper to taste. Mix well, take off the heat and place in a bowl to cool a little. Or you can put in the fridge covered and continue the next day. The rolls hold up better when frying if you allow the filling to cool completely.

To Make the Spring Rolls:
Remove the plastic wrap around the spring roll wrappers, dampen a tea cloth, squeeze out excess water, and lay flat. Next put the wrappers on half of the damp cloth and then fold the cloth over the wrappers so that they are covered with the cloth. This way the wrapper don't dry out while you are making the rolls. Peel off one spring roll wrapper, they are extremely thin and a bit fiddly. Place one wrapper on the cutting board.

Brush the edges of the wrapper with the beaten egg. Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimeters clear.

                  Lift the wrapper over the top of the filling and tuck it in under the filling.

                                 Fold over the left side .................and then the right side

                                      ....................   and roll it up to form a tube....................
Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.

Spring rolls ready to deep fry.

Deep Fry the Spring Rolls

In a saucepan, pour 2 cups vegetable oil and heat over high heat.

Once the oil is hot, deep fry the spring rolls, 3 at a time, until lightly brown, which should take only 1 minute. I've timed them and they go fast, no more than 30 seconds on each side. Remove with tongs and place on paper towels to drain.

Serve your crispy spring rolls with sweet and sour sauce or black vinegar, or whatever sauce is your preference. Cindy gave me a great sauce recipe, sesame seed oil, soy sauce, white vinegar and a little sugar, I think, but I shall have to check on that.  You can make them and reheat for later. Reheat in oven at 350 degrees F.

Spring rolls freeze really well, put in freezer cooked. When needed, thaw for a few hours, then wrap in silver foil and heat in oven at 350 degrees F. for 20 minutes, after 20 minutes, uncover and continue baking until crispy, approx. 5 minutes.