HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 27
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,
INGREDIENTS
Wolfgang’s Vegetable |
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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
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
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 Processing 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.
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