Wolfgang’s Vegetable Spring Rolls | Wolfgang Puck WPMFP15 manual

FG_FoodProc Manual2 7/7/06 3:54 PM Page 29

Wolfgang’s Vegetable

Spring Rolls

Makes 20 to 24 rolls

Forget about the greasy, tasteless spring rolls you once tasted from the take out restaurant. These are wonderful, crisp, fresh-tasting morsels that look a lot more complicated to make than they really are. I find them a lot of fun to put together and people are often amazed that you are able to master an alien cuisine!

INGREDIENTS

Wolfgang’s Vegetable
Spring Rolls	continued

3.To make the spring rolls, place about 1/4 cup of prepared filling per wonton wrapper. Place filling as per directions alongside. Roll the wrapper, tuck ends in, and complete as if wrapping a parcel. Seal edges with the egg wash. Repeat the process until all filling is used.

4. In a heavy deep saucepan, heat oil to 350 degrees F. and deep fry spring rolls, 3 or 4 at a time until golden, about 2 to 3 minutes. Drain on paper towels.

5. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese

Aromatics

2 tablespoons fresh ginger, chopped

1 tablespoon garlic, chopped

2 tablespoons green onions, chopped Pinch of red pepper flakes

1/2 cup peanut oil Pinch of salt

Pinch of freshly ground black pepper Pinch of sugar

METHOD

To form spring rolls

1 package wonton wrappers

1 egg with 1 tablespoon each of water and cornstarch, beaten together for eggwash

Peanut oil, for deep-frying Hot Chinese Mustard Sauce

Filling

1/2 cup onions, julienned

1 medium carrot, julienned

4 ounces shiitake mushrooms, stems discarded,

sliced into julienne

1 1/2 cups red bell pepper, julienned

2 cups green cabbage, julienned

3 tablespoons peanut oil, for stir-frying

Salt and freshly ground black pepper

4 ounces glass noodles, soaked in water for 10 minutes, chopped into smaller strands

1/4 cup mushroom soy sauce 2 tablespoons chili paste

1 tablespoon Asian sesame oil 1/2 cup cilantro, chopped

Mustard Sauce. Serve immediately.

Recipe courtesy Wolfgang Puck

(see separate recipe in Sauces & Dressings section.)

1Prepare the aromatic mixture: In your food processor fitted with the S-Blade, combine the ginger, garlic, green onions and red pepper flakes. Turn on machine, slowly add oil and process mixture to a puree. Cook mixture in a small saucepan over medium heat for 1 to 2 minutes. Season with salt, pepper and sugar. Set aside.

2.Prepare the filling: In a wok or heavy skillet, stir fry mushrooms in peanut oil for 30 seconds, then add remaining vegetables and cook for 1 minute. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodle, mushroom soy sauce, chili paste, sesame oil, and cilantro. Add aromatics mixture. Season with salt and pepper. Set aside to cool completely. When ready to form the spring rolls, squeeze out all the excess liquid.