Nostalgic Nibbles
Deep-fried Vegetable Spring Roll
菜春卷
(choi ceon gyun)
What You'll Need
Tools For The Tasks
Spoon
Pot
Tongs
Let's Get Cooking!
To make deep-fried vegetable spring rolls, start by preparing the fillings. In a wok, sauté the julienned carrots, Chinese chives, thinly sliced rehydrated shiitake mushrooms, and wood ear in sesame oil. Mix in the condiments and cornstarch slurry, then add the glass noodles. Let the filling cool down before chilling it for easier wrapping. I suggest using fresh spring roll wrappers. Spread the filling on the spring roll wrappers, roll them up, and secure with cornstarch water. Deep-fry the spring rolls in batches until they turn golden brown, then place them on paper towels to drain. Enjoy the crispy spring rolls with a side of sweet chili sauce.
Beyond The Recipe
On Wrappers
On Fillings
On Variations
On Technique
Deep-fried Vegetable Spring Roll (choi ceon gyun)
Course: NibblesCuisine: Jiangsu6
servings1
hour30
minutes155
kcalHailing from the fertile lands of Jiangsu Province, the crispy vegetable spring roll has a history as rich and deep as its fried exterior. Besides being simply delicious, the spring roll has a special place in Chinese cuisine. It's a common sight at family gatherings and joyful events; a delightful starter that ignites conversation and brings back lovely memories. Perhaps this is the real charm of the crispy vegetable spring roll. It's not just a tasty nibble; it's a culinary legacy handed down through generations, a symbol of unity, and a delightful recollection of happier times.
INGREDIENTS
- For the wrappers:
1 Packet Spring Roll Wrappers (flour-based) (8-inch squares)
1 tbsp Cornstarch (mix with 1 tbsp water)
Vegetable Oil (for deep-frying)
- For the fillings:
7 oz. Glass Noodles (approx. 200g)
7 oz. Chinese Chives (approx. 200g) (2-inch pieces)
15 Dried Shiitake Mushrooms (medium) (thinly sliced)
3 Carrots (large) (julienned)
0.35 oz. Dried Wood Ear (approx. 10g) (thinly sliced)
2 tbsp Oyster Sauce
2 tbsp Light Soy Sauce
2 tbsp Sesame Oil
1 tsp Pepper Powder (white)
1 tsp Salt (adjust to taste)
1 tbsp Cornstarch (mix with 1 tbsp water)
- For the dipping:
Sweet Chili Sauce (homemade)
DIRECTIONS
- Preparation steps:
- When making spring rolls, it's ideal to opt for fresh spring roll wrappers, if possible. Freezing them might make the skin a bit too damp.
- For the dried shiitake mushrooms and wood ear, rinse them gently under running water to remove any dirt or dust particles. To speed up the soaking process, trim the stems of the shiitake mushrooms.
- After that, place the dried shiitake mushrooms and dried black fungus in separate bowls filled with warm water. Let them soak for at least 30 minutes to ensure they are fully rehydrated.
- To soften the glass noodles without making them mushy, soak them in lukewarm water for around 10 minutes.
- While the noodles are soaking, you can cut the Chinese chives into 2-inch pieces and julienne the carrots.
- The glass noodles should be ready by then, so drain the water and cut any long strands shorter.
- Once the shiitake mushrooms and wood ear are dehydrated, gently squeeze out the water. Slice them and reserve the mushroom water for later use.
- Assembling steps:
- In a wok over medium-high heat, begin by adding sesame oil, then carrots, Chinese chives, shiitake mushrooms, wood ear, and the rest of the mushroom water. Proceed to stir-fry for a minute.
- Prepare two separate bowls of cornstarch slurry, one for the filling and the other for sealing the spring rolls.
- Add oyster sauce, light soy sauce, pepper powder, salt, and one bowl of the cornstarch slurry to the wok. Cook for another minute.
- After that, add the glass noodles and mix well. Ensure there is no excess liquid in the wok, as it may affect the spring rolls' texture.
- Transfer the filling to a shallow bowl to cool. Refrigerate for at least an hour to make wrapping easier.
- To assemble the spring rolls, place a wrapper on a flat surface with a corner facing you. Spoon two spoonfuls of the mixture close to the corner, roll it once, fold the sides, and seal the far corner with cornstarch water. Repeat for all rolls. This recipe yields about 10–12 spring rolls.
- Cooking steps:
- To fry the spring rolls, use a small pot (requiring less oil) and fill it with oil until it reaches a depth of 2 to 3 inches. Gradually heat the oil on medium heat until it reaches a temperature of 325 degrees (163°C). Add the spring rolls gently, one by one, with a maximum of 2-3 at a time (adjust based on pot size).
- Avoid overcrowding the pot; it is preferable to fry in smaller batches to maintain the oil temperature, rather than larger batches that could lower the oil temperature too much and hinder the spring rolls from browning nicely! Roll them carefully in the oil for even cooking until they turn golden brown, then transfer them to a plate lined with paper towels.
- Enjoy the vegetable spring rolls with a side of sweet chili sauce.