Spring Rolls

INGREDIENTS

1 tbls of vegetable oil

1 cup finely shredded Napa cabbage

1 cup mung bean sprouts

½ cup finely shredded celery

1 scallion, finely shredded

½ cup canned shredded bamboo shoots, rinsed and drained

1 ½ tsp thin soy sauce

¼ tsp ground white pepper

1 packed spring roll wrappers

1 tbls all-purpose flour

1 quart vegetable oil

DIRECTIONS

Heat a wok over high heat until hot but not smoking.  Add vegetable oil, cabbage, bean sprouts, celery, scallion, bamboo shoots, and stir-fry 2 to 3 minutes, or until the cabbage and celery are just limp.  Add soy sauce and pepper, remove from heat, and allow to cool.

When mixture has cooled, place spring roll wrappers on work surface and loosely cover with a dampened cloth.  In a small bowl, combine flour and 4 tsp cold water.  Place 1 wrapper on the cutting board with a corner facing you. Spread about ¼ cup of the mixture near the bottom corner into a ¾-by-2-inch rectangle.  Fold the corner nearest you over the mixture.  Roll the wrapper up once, then fold in the sides.  Continue rolling the wrapper up tightly but, before you reach the end, lightly paint the far corner with the flour-water mixtures.  Continue rolling to seal the roll into a tight cylinder.  Set aside seam-side down, and cover with a dampened cloth.  Repeat with remaining wrappers.

In a 3 quart sauce pan, heat vegetable oil over high heat until oil temperature reaches 375 degrees.  Carefully add 3 to 4 spring rolls at a time, and fry until golden brown, turning rolls, about 2 minutes.  Remove with a slotted spoon and place on a plate lined with several thicknesses of paper towels.  Repeat with remaining spring rolls.

Makes about 10 spring rolls.

Source: Kate Kmetzsch