Vegetable Egg Rolls (素春卷)

Method13 steps · about 1 hr 5 min

1. 1

   Step 1: Cover all the dried wood ear mushrooms (2 tbsp) with hot soaking water in a small bowl. Rehydrate about 15 minutes, or until fully softened. Drain and slice thinly; the sliced hydrated mushrooms should be around ½ cup, a guide rather than a measured guaranteed yield.

   Rehydrate wood ear mushrooms · 15 minUses 2 tbsp dried wood ear mushrooms · Hot water to cover dried wood ear mushrooms for soaking

2. 2

   Step 2: Prepare all the 50 g mung bean vermicelli by one soaking or cooking route appropriate to its package. Drain thoroughly and cut into 1-inch (about 2.5 cm) pieces. Reserve separately from the wrappers.

   Uses ½ bundle mung bean vermicelli (1.8 oz / 50 g) · Water for soaking or cooking vermicelli according to its package

3. 3

   Step 3: Heat all the separate 2 tbsp filling peanut oil in a large frying pan over medium-high heat. Add all the minced thumb-size ginger (1) and sliced scallions (4) and stir a few times until fragrant.

   Uses 2 tbsp peanut oil for filling · 1 thumb-size piece ginger, minced · 4 scallions, sliced

4. 4

   Step 4: Add all the hydrated, sliced wood ear mushrooms from step 1 and all the shredded cabbage and carrot (1 cup) to the fragrant scallions, ginger and oil from step 3. Cook and stir until the vegetables just start to soften.

   Uses All drained, sliced hydrated mushrooms from step 1 · All scallions, ginger and actual peanut oil from step 3 · 4 cups shredded cabbage · 1 cup shredded carrot

5. 5

   Step 5: Add all the separate filling salt (¾ tsp), ½ tsp filling sugar and white pepper (½ tsp) to the vegetables from step 4. Mix well and transfer all the filling vegetables and seasonings to a large bowl.

   Uses All vegetables, aromatics and actual pan oil from step 4 · ¾ tsp salt for filling · ½ tsp sugar for filling · ½ tsp white pepper

6. 6

   Step 6: Add all the drained, cut vermicelli from step 2 and all the separate 1 tbsp sesame oil to the seasoned vegetables from step 5. Mix well. Let the complete filling stop steaming while preparing the sauce and wrappers, before wrapping.

   Uses All vermicelli prepared and cut in step 2 · All seasoned filling vegetables from step 5 · 1 tbsp sesame oil for filling

   
7. 7

   Step 7: Mix all five dipping-sauce ingredients: vegetarian oyster sauce (2 tbsp), Chinkiang vinegar (1 tsp), separate dipping soy sauce (½ tsp), separate 2 tsp dipping sugar and separate 2 tbsp dipping water. Reserve this complete dipping sauce for serving.

   Uses 2 tbsp vegetarian oyster sauce for dipping sauce · 1 tsp Chinkiang vinegar for dipping sauce · ½ tsp soy sauce for dipping sauce · 2 tsp sugar for dipping sauce · 2 tbsp water for dipping sauce

8. 8

   Step 8: Lay out the thawed square wheat-based spring roll wrappers (1 package), keeping the stack covered with damp paper towels so it does not dry out. Put a small bowl of separate sealing water nearby. Keep unused wrappers covered as you work.

   Uses 1 package square wheat-based spring roll wrappers, thawed if frozen · Water for sealing wrapper edges

9. 9

   Step 9: Working one roll at a time for the first half of the rolls, peel one wrapper from the prepared stack in step 8 and place it with a corner pointing toward you. Put 2 tbsp of the cooled filling from step 6 on the lower third. Fold the bottom corner over the filling, tuck and roll upward halfway, fold both sides inward like an envelope, then roll toward the top. Wet the top point with sealing water and press to seal. Place each finished roll seam-side down on a tray.

   Uses One prepared wrapper per roll from step 8 · 2 tbsp prepared filling per roll from step 6 · Water for sealing wrapper edges

10. 10

    Step 10: Once approximately half the rolls are assembled in step 9, cover those completed rolls with plastic wrap so they do not dry out. Continue the same wrapping and sealing method with remaining filling and wrappers, keeping completed rolls covered. Aim for about 18 rolls; actual count depends on wrapper size and portioning. Reserve unused wrappers separately.

    Uses All rolls already assembled in step 9 · Actual remaining filling from step 6, portioned 2 tbsp per further roll · Actual remaining wrappers from step 8, one per further roll · Water for sealing wrapper edges

11. 11

    Step 11: Add enough separate vegetable oil to a deep, heavy pan for the rolls to float. Heat over medium-high heat to 350°F (about 177°C). Put a cooling rack over a baking tray near the stove. Keep all assembled rolls from step 10 covered until frying.

    Uses Vegetable oil sufficient for deep-frying the rolls

12. 12

    Step 12: Fry the assembled rolls from step 10 in small batches in the heated oil from step 11, leaving space so they do not stick or sharply cool the oil. When the underside is pale golden, flip and continue until both sides are golden and crisp. Lower to medium heat if colouring too quickly. Lift each cooked batch into a strainer to drain, then move it onto the rack or a plate as the next batch finishes. Repeat until all assembled rolls are cooked; actual frying time depends on the wrappers and batch size.

    Uses All rolls assembled in steps 9–10, fried in successive small batches · Actual deep-frying oil heated in step 11; consumed amount is unknown

    
13. 13

    Step 13: Serve the cooked rolls from step 12 hot as 4–6 appetizer portions, with the complete dipping sauce reserved in step 7 and optional hot sauce to taste. Refrigerate cooked leftovers within 2 hours and use within 3 days. Reheat in a 350°F (about 177°C) oven until hot throughout and crisp, checking to prevent excessive browning.

    Uses All fully fried and drained rolls from step 12 · Complete dipping sauce from step 7 offered alongside · Hot sauce to taste for serving, optional