Vegetarian Spring Rolls is a modern Fusion recipe (from Australia) for a classic vegetarian starter of deep-fried noodle and mixed vegetable spring rolls. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Vegetarian Spring Rolls.
Here is a vegetarian version of Australian Fusion spring rolls substituting tofu for the meats.
Ingredients:
6 dried Chinese mushrooms
55g (2 oz) bean-thread noodles
2 tbsp vegetable or peanut oil
1 tbsp fresh ginger, finely chopped
100g (3 ½ oz) carrot, julienned
100g (3 ½ oz) cabbage, finely shredded
1 tbsp spring onions, finely sliced
1 tbsp light soy sauce
85g (3 oz) soft tofu, finely diced
½ tsp sea salt
Pinch of ground white pepper
Pinch of sugar
20 spring roll wrappers
1 egg white, lightly beaten
Vegetable or groundnut oil, for deep frying
Soy sauce, for dipping
Method:
Place the Chinese mushrooms and bean-thread noodles in two bowls. Cover both in warm water and set aside to soften for 20 minutes. After this time drain the mushrooms, squeeze out any excess water, remove any hard stems and finely chop the caps. Drain the bean-thread noodles and coarsely chop.
Place a wok or deep saucepan over high heat. Add the oil and when hot toss in the ginger and cook for about 90 seconds, until fragrant. Add the mushrooms and stir-fry for 2 minutes then add the carrot, cabbage and spring onions. Stir-fry for 1 minute before adding the bean-thread noodles and light soy sauce. Stir-fry everything together for 1 minute before adding the tofu and cooking for 1 minute more.
Season with the salt, white pepper and sugar, mixing thoroughly to combine. Continue cooking for 1-2 minutes or until the carrot is soft then take off the heat and set aside to cool.
Once the mixture has cooled place a scant tablespoon towards the base of your first spring roll wrapper. Roll the wrapper once to enclose the filling, then fold in the sides before continuing to roll up the wrapper. Use the egg white to seal the wrapper.
Add a 5cm (2 in) depth of oil in your wok and heat to 180-190C (350-375F), or until a cube of bread browns in 30 seconds. Fry the spring rolls for about 5 minutes (take care not to over-crowd the pan) or until they are golden brown and crispy. Remove with a spider or slotted spoon and drain on kitchen paper as you cook the next batch.
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