Crispy Spring Rolls

SashaSashaNovice
09/12/2012
"Crunchy temptations await at the table!"
Preparation20 min.
Cooking15 min.
Тotal35 min.
Servings4 pcs.
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Ingredients

  • soybean sprouts - 1 cup (220 g)
  • green onions - 4 oz (120 g)
  • carrots - 2 1/3 tsp (12 grams)
  • bamboo shoots - 4 oz (120 g)
  • mushrooms - 4 oz (120 g)
  • salt - 1 tsp
  • brown sugar - 1 tsp
  • soy sauce - 1 tablespoon, light
  • rice wine - 1 tbsp, Chinese
  • phyllo pastry - raw
  • starch - 1 tbsp, diluted (4:5, starch to water)
  • oil - for frying

Preparation

Cut all the products into thin strips. Heat a wok pan, add 3 to 4 tbsp of oil and after it heats up, fry the vegetables for about 1 minute.

Add the salt, sugar, 1 tablespoon of soy sauce and the rice wine, continue to fry for about 1 1/2 to 2 minutes. Remove from heat, drain the excess oil and allow the mixture to cool.

Cut the phyllo pastry into squares with 6″ (15 cm) sides, then put 1 tablespoon of the filling in the center of each square. Fold the edges over the filling and tuck the ends in.

Brush the top with the starch and wrap into a tight roll. Make all the rolls in this way.

Preheat a large amount of oil in the wok and pan fry the rolls in batches for about 2-3 minutes, or until golden and crispy.

Remove them with a slotted spoon and set aside on paper towels or a rack to drain the oil.

Serve hot with soy sauce.

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