Скачать или смотреть Vegetable Spring Roll

Ingredients
1 package frozen Shanghai style spring roll wrappers
(Prefer Spring House or TYJ brand)
1 small head of green cabbage (about 2 lbs), finely shredded
1 cup julienned celery hearts
1 cup finely julienned carrots
1 tablespoon soy sauce
2 tablespoons soybean oil or olive oil
5 shiitake mushrooms, thinly sliced
¼ cup finely chopped cilantro leaves
2 oz. cellophane noodles (mung bean noodles)
3-4 egg yolks, lightly beaten
oil for deep frying
Directions
1) Thaw the package of wrappers, separate each sheet of wrappers
Then cover the wrappers with a damp towel
2) Bring a large saucepan of water to a boil. Blanch the cabbage, carrots, and
celery for about 2 minutes. Drain. When cool, place on a piece of cheesecloth
or a towel and squeeze out the extra liquid. Place in a mixing bowl and set
aside.
3) Heat the oil in a medium skillet over high heat and cook the shiitake
mushrooms until slightly soft, about 2 minutes. Add the mushrooms to the
blanched vegetables along with the cilantro. Add the 1 tablespoon soy sauce,
mix thoroughly, and season to taste with salt and pepper.
4) Remove a wrapper and place on a clean board with a point facing you. Place
two tablespoons of filling on the wrapper slightly below the center. Bring the
point of the wrapper up over the filling, tuck it under, and roll once tightly,
then fold in the sides neatly. Brush the opposite point of the wrapper with egg
yolk and roll to seal.
5) Heat the oil to 350°F in a fryer or large skillet. Cook the spring rolls about 3 to
5 minutes, until they are golden brown, then drain on paper towels. Serve
with Apricot mustard sauce

Apricot Mustard Sauce
Ingredients
1 cup dried apricots, soaked in water for 4 hours
1 small onion, finely chopped
3 tablespoons light olive oil or corn oil
2 cups vegetable stock
½ cup Dijon mustard
1 tablespoon sugar
1 tablespoon salt
Directions
Heat oil in a small saucepan. Add onion and cook until soft, add apricot.
Stir and cook for 3 minutes, add stock. Turn to simmering, cook until apricot soft,
about 30 minutes. Adjust with Sugar and salt. Puree in a food processor
When cool add Dijon Mustard.
Chef’s Note
It is very important to thaw the wrapper package thoroughly before separating
wrappers. Wrappers should be very soft and easy to wrap. Should covered with
Wrappers with damp paper towels.