Spring Rolls

Name: Spring Rolls
Ingredients: 1 large onion, julienned; 1 medium carrot, julienned; 1/4 pound shiitake mushrooms, discard stems, julienned; 1 large red bell pepper, julienned; 1 large yellow bell pepper, julienned; 1 small green cabbage, julienned; Peanut oil, for stir-frying; Salt and pepper; 1/4 pound glass noodles, soaked in water for 10 minutes, chopped into smaller strands; 1/4 cup mushroom soy sauce; 2 tablespoons chili paste; 1 tablespoon sesame oil; 1 bunch cilantro leaves, chopped; Cooked aromatic mixture, recipe follows; Spring roll wrappers; 1 egg with 1 tablespoon each water and cornstarch, beaten together for egg wash; Peanut oil, for deep-frying; 1 (2-inch piece) fresh ginger, peeled; 3 large cloves garlic; 2 green onions; Pinch red pepper flakes; 1/2 cup peanut oil; Pinch salt; Pinch black pepper; Pinch sugar; 4 tablespoons Chinese dry mustard; 2 tablespoons water; 2 tablespoons rice vinegar; 4 tablespoons pickled ginger liquid; 1 lemon, juiced

36 ingredients

31 steps

Ingredients

1 large onion, julienned
1 medium carrot, julienned
1/4 pound shiitake mushrooms, discard stems, julienned
1 large red bell pepper, julienned
1 large yellow bell pepper, julienned
1 small green cabbage, julienned
Peanut oil, for stir-frying
Salt and pepper
1/4 pound glass noodles, soaked in water for 10 minutes, chopped into smaller strands
1/4 cup mushroom soy sauce
2 tablespoons chili paste
1 tablespoon sesame oil
1 bunch cilantro leaves, chopped
Cooked aromatic mixture, recipe follows
Spring roll wrappers
1 egg with 1 tablespoon each water and cornstarch, beaten together for egg wash
Peanut oil, for deep-frying
1 (2-inch piece) fresh ginger, peeled
3 large cloves garlic
2 green onions
Pinch red pepper flakes
1/2 cup peanut oil
Pinch salt
Pinch black pepper
Pinch sugar
4 tablespoons Chinese dry mustard
2 tablespoons water
2 tablespoons rice vinegar
4 tablespoons pickled ginger liquid
1 lemon, juiced
Pinch turmeric
1 tablespoon sugar
1 egg yolk*
1 tablespoon chili oil
1 tablespoon sesame oil
1 cup peanut oil

Directions

1

Prepare the filling.
2

In a wok, stir-fry each vegetable separately in peanut oil.
3

Season with salt and pepper.
4

Drain and transfer to a mixing bowl.
5

Stir in noodles, mushroom soy sauce, chili paste, sesame oil, and cilantro.
6

Season with salt and pepper.
7

Set aside to cool completely.
8

When cool, blend the filling mixture with the aromatic mixture.
9

When ready to form the spring rolls, squeeze out all the excess liquid.
10

Make the spring rolls.
11

Place about 1/2 cup of prepared filling per spring roll wrapper.
12

Roll and seal edges with the egg wash. Repeat the process until all filling is used.
13

In a deep pot, with about 4 cups peanut oil heated to 350 degrees F., deep-fry in batches of 4 until golden, about 2 to 3 minutes.
14

Drain on paper towels.
15

Trim off the ends and slice diagonally.
16

Drizzle top with Hot Chinese Mustard Sauce.
17

Serve immediately.
18

Prepare the aromatic mixture.
19

In a food processor, combine the ginger, garlic, green onions and red pepper flakes.
20

Turn on machine, slowly add oil and process mixture to a puree.
21

Saute mixture for 1 to 2 minutes.
22

Season with salt, pepper and sugar.
23

Set aside.
24

Prepare the Hot Chinese Mustard Sauce.
25

In a bowl, combine all the ingredients except the oil.
26

Stir until well blended.
27

Slowly whisk in the peanut oil until emulsified.
28

Refrigerate, covered until needed.
29

*RAW EGG WARNING
30

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
31

To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.