Vegetable-rice spring rolls with garlic-hoisin sauce
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Jasmine rice; (see note) |
| 2 | cups | Water |
| 2 | tablespoons | Sesame oil |
| 1 | tablespoon | Fresh ginger root; peel, finely chop |
| 1¼ | cup | Baby carrots; julienned |
| 2 | cups | Fresh mung bean sprouts |
| 1 | cup | Sunflower sprouts |
| 1 | cup | Mixed alfalfa; lentil or radish sprouts |
| ½ | cup | Fresh chives; cut 1\" long |
| 1 | teaspoon | Cornstarch; DISSOLVED IN |
| 1 | teaspoon | Soy sauce |
| ¼ | teaspoon | Salt |
| ¼ | cup | Water |
| 2 | Cloves garlic; finely chopped | |
| ⅔ | cup | Hoisin sauce |
| 3 | tablespoons | Reduced-sodium soy sauce |
| 12 | 7 1/2-inch square sprin-roll wrappers or egg roll ski; (up to 8\") thawed | |
| 1 | large | Egg; BEATEN WITH |
| 1 | tablespoon | Water |
| Vegetable oil for frying | ||
| Additional fresh sprouts; optional | ||
Directions
GARLIC-HOISIN SAUCE
In 2-quart saucepan, heat rice and water to boiling over high heat. Reduce heat to medium; cover and cook rice until tender and all water has been absorbed--about 17 minutes. Remove from heat, uncover, and set aside to cool to room pemperature.
Meanwhile, prepare vegetable filling: Heat wok or large skillet over medium heat. Add sesame oil and gingerroot; cook 15 seconds. Add carrots; stir-fry 1 minute. Add all the sprouts, chives, cornstarch mixture, and salt; stir-fry until thickened and bubbly. Remove from heat and cool to room temperature. Prepare Garlic-Hoisin Sauce: In 1-quart saucepan, heat water and garlic to boiling. Remove from heat and stir in hoisin sauce and soy sauce until well mixed. Pour into small bow.
To make a roll, on a plate, place a wrapper with one corner toward you.
Brush 1-inch-wide band of egg mixtrue around edge of wrapper. Place 1/12 of rice in the center and spread to a 4- by 2-inch rectangle. Top with 1½ of filling. Fold bottom corner over filling. Fold opposing side corners over the roll and brush top corner with egg mixture. Continue rolling to top corner to make a firm, 4-inch-long cylinder. Place roll on a tray; cover with plastic wrap. Repeat with remaining wrappers, rice, and vegetable filling. (Rolls can be make ahead, covered, and refrigerated for several hours.)
In 4-quart saucepan, heat 2 inches oil to 375° on deep-fat thermometer. Fry rolls, 3 at a time, for 2 to 3 minutes or until golden brown. Drain on paper towels. When ready to serve, halve each roll croswise on an angle.
Place 4 halves, cut sides up, in center of each of 6 serving plates.
Garnish plates with additional sprouts, if desired. Serve with Garlic-Hoisin Sauce.
NOTES : Crisp, frid egg or sping rolls filled with shrimp and sprouts are traditionally served for Chinese New Year, since their golden color symbolizes prosperity. Jasmine rice, which is an aromatic variety that cooks up a bit stickier than regular long-grain rice, is available in city supermarkets, gourmet store, and Asian markets. It is also available by mail from Lowell Farms, 4 North Washington, El Campo, TX 77437; (888)484-9213 or (409) 543-4950 (six 2-pound bags for $18. minimum order).
Recipe by: Country Living (January 1998) Posted to recipelu-digest by "Nesb2@..." <Nesb2@...> on Mar 25, 1998