Intermède #8 : Spring Rolls.

How to make SPRING ROLLS.

TEN SPRING ROLL WRAPPERS :
1 cup wheat flour and 4 egg whites stirred until even in consistency.
Fry in wok without oilon low heat, similar to making a crêpe. Use cornflour and water paste or egg to seal the rolls.

DIPPING SAUCE :
Mix together 1 cup of water, 3-5 tablespoons of white sugar, 3 tablespoons of rice vinegar or tamarind paste, 1 teaspoon of salt, 1/2 teaspoon of dried chilli powder, and 4-5 tablespoonsof roasted ground peanuts. Boil for 10 minutes. Cool before serving and garnish with 1 teaspoon of chopped coriander leaves.

FILLING :
1. Fry 4 cloves of garlic (crushed and chopped, skin on) in 2 tablespoons of soya bean oil on medium heat.
2. Add 30 grams of carrot diced very small, 5-6 pre-soaked dried black mushrooms diced very small, 20 grams of cabbage diced very small, 1/4 cup of beansprouts, 3/4 cup of tofu diced very small, 1 egg, 1/2 cup of glass noodles pre-soaked for 15 minutes in warm water and cut into 1 cm lengths. Then add 1 tablespoon of light soy sauce, 1 teaspoon of white sugar, 1/2 teaspoon of salt and 1/2 teaspoon of white pepper. Allow to cool.
3. Place a tablespoon of filling on spring roll wrapper. Fold the sheet about half a turn over the filling. Fold in ends. Smear with egg or paste and roll up tightly to seal.
4. Deep fry in 4 cups of soya bean oil until crispy and golden brown.
5. Serve with sweet chilli or chinese plum sauce.

Uncooked spring rolls may be frozen until needed.