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Spring Rolls Recipe


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     Spring Rolls

Category   Appetizers
Sub Category   None
Servings   24 rolls
Preptime   35

Filling- 1 bunch cilantro leaves, chopped
1 tablespoon sesame oil
2 tablespoons chile paste
1/4 cup mushroom soy sauce
1/4 pound glass noodles, soaked in water for 10 minutes, chopped into smaller strands
Peanut oil, for stir-frying
1/4 pound shiitakes, discard stems, julienned 1 large red bell pepper, julienned 1 large yellow bell
1 large onion, julienned 1 medium carrot, julienned
Rolls- Spring roll wrappers
1 egg with 1 tablespoon each water and cornstarch, beaten together for egg wash
Peanut oil, for deep-frying

Prepare the filling. In a wok, stir-fry each vegetable separately in peanut oil. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodles, mushroom soy sauce, chile paste, sesame oil, and cilantro. Season with salt and pepper. Set aside to cool completely. When cool, blend the filling mixture with the aromatic mixture. When ready to form the spring rolls, squeeze out all the excess liquid. Make the spring rolls. Place about 1/2 cup of prepared filling per spring roll wrapper. Roll and seal edges with the egg wash. Repeat the process until all filling is used. 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. Drain on paper towels. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. Serve immediately.

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