Side Pannel
Crispy Vegan Rolls
Crispy Vegan Rolls
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Appetizers
Ingredients List
- 5 Carrots; chopped fine
- Salt
- 1 Stalk celery; chopped fine
- Peanut or vegetable oil
- Sesame oil
- 3 lg Onions; chopped fine
- 2 Green onions; sliced thin
- 3 Red bell peppers; chopped
- -fine
- 20 Shiitake mushrooms; chopped
- -fine
- 1 bn Cilantro leaves; chopped
- Pepper
- 1 pk Spring roll wrappers;
- -(11oz.)
- 1 tb Cornstarch
- 2 tb Water
Directions
Note that if you're working ahead, the rolls can be assembled several hours
before but should be sauteed close to serving time. Cook carrots in boiling
salted water to cover until tender crisp, about 5 minutes. Remove with
slotted spoon and refresh in ice water. When cool, remove from water and
set aside. Cook celery in same boiling salted water until tender crisp,
about 5 minutes. Drain and refresh in ice water. Drain again and add to
carrots. Put 2 teaspoons peanut oil and 2 teaspoons sesame oil in large
heated skillet. When oil is hot, add chopped onions, sliced green onions
and bell peppers. Saute until tender-crisp, about 4 minutes. Toss in
mushrooms and cook 2 to 3 minutes. Add carrots, celery and cilantro and
stir. Season to taste with salt and pepper. Remove skillet from heat and
allow mixture to cool. Position 1 wrapper as diamond with pointed end
toward counter edge. Brush beaten egg on top corner. Arrange 1/3 cup
filling mixture in line 2 inches from bottom corner. Wrap corner over
mixture and pull back to tighten. Fold over two sides and roll to end of
wrapper. Repeat with rest of wrappers. Put 1/4 cup peanut oil and 1
teaspoon sesame oil in heated skillet. When oil is hot, add spring rolls in
batches, turning until both sides are golden brown and crisp, about 1-1/2
minutes per side. Add oil between batches as needed. Drain on paper towels.
Serve immediately. Recipe by Fred Eric. Formatted by Lynn Thomas dcqp82a.
before but should be sauteed close to serving time. Cook carrots in boiling
salted water to cover until tender crisp, about 5 minutes. Remove with
slotted spoon and refresh in ice water. When cool, remove from water and
set aside. Cook celery in same boiling salted water until tender crisp,
about 5 minutes. Drain and refresh in ice water. Drain again and add to
carrots. Put 2 teaspoons peanut oil and 2 teaspoons sesame oil in large
heated skillet. When oil is hot, add chopped onions, sliced green onions
and bell peppers. Saute until tender-crisp, about 4 minutes. Toss in
mushrooms and cook 2 to 3 minutes. Add carrots, celery and cilantro and
stir. Season to taste with salt and pepper. Remove skillet from heat and
allow mixture to cool. Position 1 wrapper as diamond with pointed end
toward counter edge. Brush beaten egg on top corner. Arrange 1/3 cup
filling mixture in line 2 inches from bottom corner. Wrap corner over
mixture and pull back to tighten. Fold over two sides and roll to end of
wrapper. Repeat with rest of wrappers. Put 1/4 cup peanut oil and 1
teaspoon sesame oil in heated skillet. When oil is hot, add spring rolls in
batches, turning until both sides are golden brown and crisp, about 1-1/2
minutes per side. Add oil between batches as needed. Drain on paper towels.
Serve immediately. Recipe by Fred Eric. Formatted by Lynn Thomas dcqp82a.
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