Crispy Vegetable Spring Rolls
(Courtesy: Yuhong Sun)
4 tbsp vegetable oil, plus more for frying
4 green onions, julienned into 1” lengths
1 carrot, julienned into 1” lengths
8 water chestnuts, thinly sliced
2” knob of ginger root, thinly sliced
4 mushrooms, thinly sliced and julienned
¾ cup bean sprouts
2 tbsp soy sauce
1 tbsp sesame oil
20 spring roll wrappers
Crack eggs in a bowl and add a pinch of salt. Beat well.
Heat 4 tbsp of vegetable oil in a heavy pan over medium high heat. Add eggs and cook until puffy. Remove from the pan and set aside.
Add ginger to the pan and saute until fragrant. Add water chestnuts and carrots. Saute for 3 minutes.
Add mushroom, green onion and bean sprouts and a pinch of salt. Cook for 3-5 minutes until bean sprouts are translucent and golden. Add soy sauce and sesame oil. Remove from the pan.
Thinly slice egg into 1” lengths. Add to vegetables and mix thoroughly.
Lay spring roll wrapper on a flat surface. Place 2 tbsp filling on one corner, keeping away from edges. Roll the edge over the top of the filling and then flip the and right sides of the wrapper over the filling. Continue to roll, moistening the edge of the remaining corner to seal.
Heat 2” vegetable oil in a heavy pan cast iron skillet to 365℉. Turn heat to medium and lower spring roll, one at a time, into oil and fry until golden brown, turning once. Fry in batches, taking care not to crowd the pan.
Yield: 20 spring rolls, 95 calories per roll
Hack: Spring rolls can be cooked in an air fryer at 375℉ for 6 minutes.
Hack: Spring rolls can be frozen before cooking. Lay them in a single layer on a pan to freeze, then transfer them to a freezer safe container for up to 3 months. Spring rolls can be fried in their frozen state.