| Ingredients | Direction |
|---|---|
| 6 dried Chinese mushrooms, soaked in warm water for 20 minutes 2 oz beanthread noodles, soaked in warm water for 20 minutes 2 tbsp chopped gingerroot 3-1/2 oz generous 2/3 cup carrot - julienned 3-1/2 oz scant 1 cup shredded cabbage 1 tbsp sliced scallion 1 tbsp lt. soy sauce 3 oz soft bean curd, cut into small cubes 1/2 tsp salt pinch of white pepper pinch of sugar 20 spring roll skins 1 egg white, lightly beaten vegetable or peanut oil, for frying |
1. Squeeze out any excess water from the mushrooms and finely chop, discarding any tough stems. Drain the beanthread noodles and coarsely chop. 2. In a preheated wok, heat the oil, then toss in the ginger and cook until fragrant. Add the mushrooms and stir for about 2 minutes. Add the carrot, cabbage, and scallion and stir-fry for 1 minute. Add the beanthread noodles and light soy sauce and stir-fry for 1 minute. Add the bean curd and cook for an additional minute. Season with the salt, pepper, and sugar and mix well. Continue cooking for 1-2 minutes, or until the carrot is soft. Remove from the heat and let cool. 3. Place a scant tablespoon of the mixture toward the bottom of a skin. Roll once to secure the filling, then fold in the sides to creat a 4-inch piece and continue to roll up. Seal with egg white. 4. Heat enough oil for deep-frying in a wok or deep-fat fryer until it reaches 350-375 F/180-190 C, or until a cube of bread browns in 30 seconds. Without overcrowding the wok, cook the rolls for about 5 minutes, or until golden brown and crispy. 5. Serve with a good soy sauce for dipping |