Indulge our self with fried food, make the best of the spring vegetables of this season to cook spring rolls. It is one of the best, in fact it is my favourite. The roll has delicious crunchy mixed lightly fried vegetables and the pastry has a light and crispy texture.
Susi Spring Rolls
Ready made spring rolls pastry, one packet-20 sheets (available from Asian grocery stores or Supermarkets)
3 cups shredded cabbage
3 cups carrots, cut into fine strips
3 cups thinly sliced celery stalks
2 cups thinly sliced green
1 cup thinly sliced asparagus stalk
1 cup thinly sliced button mushrooms
1 cup mung beans
1 cup thinly sliced spring onion
1 cup rice cooked vermicelli
2 cloves garlic, crushed
2 tablespoons vegetable oil
2 tablespoons light soy
2 tablespoons sweet soy (ABC)
1 tablespoon sesame oil
1/4 teaspoon freshly ground white pepper
Salt and a dash of sugar to season
In a hot wok or deep saucepan, saute the crushed garlic, and all vegetables with the oil for 2 minutes (don’t over cooked)
Add in the rice vermicelli, toss lightly, and add in the soy. white pepper, mix together and continue cooking for another 2 minutes.
Stir in the sesame oil, sweet soy, mix them well, in this stage the cooking is almost done but there are some juice on it.
Put in the corn flour, scatter them around, toss and mix thoroughly and add in salt and the sugar.
Now the vegetable mixture binds together, it looks glossy. Taste the seasoning.
Transfer on a large bowl, keep aside to cool.
Separate the pastry one by one, place on a damp tea towel, and cover with another tea towel
Take one pastry, put two tablespoons of the filling onto the pastry about one-third or not quite in the middle.
Cover the filling with the pastry, fold the edges, then roll it over to cover the filling totally.
Do the rest with the pastry. The filling is sufficient enough to fill about 18-20 spring rolls
Fry in a hot shallow or deep oil until golden brown. Serve immediately.
It is so delicious, and the pastry is light and crispy.
Serve hot with chilli sauce or fresh hot green chilli.
Deep and Shallow Frying
Other favourites fried vegetables are zucchini, zucchini flowers and also cauliflower.
(cut the zucchini into small pieces, and floret the cauliflower)
Dip these vegetables into the batter mixture and fried them in a shallow or deep hot oil. Serve hot, garnished with leafy vegetable salad. Delicious!
My deep fried nasturtium flowers were the winner, the family love them.
I used a simple batter mixture: self-raising flour, a little of egg and water. The key to make a light batter successfully is not over mix the mixture. Rest for 10 minutes at least before frying.The batter: 1/2 cup self-raising flour add one egg, stir in 1/2 cup water, salt and mix quickly to make smooth batter. Rest for 10 minutes at least before using.
Heat the oil in a deep fryer to high heat. Dip the flower in the batter, put in the hot oil and cook it until brown.
Do the leaves and buds exactly the same.
Serve at once, the batter is so light and crisp. Yum.
Use the same batter for fried zucchini, cauliflower, celery and asparagus.
Enjoy the fried food, it is the season that you could go for a long walk to get rid off all the calories.
Until next post