😙Vegetable Spring Roll😙

😙Vegetable Spring Roll😙

INGREDIENTS


½ red Bell pepper
1 medium carrot (Gaajar)
2 ounces canned bamboo shoots
2 ½ tablespoons Oyster sauce
1 tablespoon. low-sodium chicken broth or water
2 teaspoons light soy sauce
1 teaspoon sugar
Salt (to taste - optional)
Black pepper (Pisi Kaali Mirch) (freshly ground) (to taste - optional)
18 to 20 spring roll wraps
1 egg (lightly beaten)
2 tablespoons Cooking oil (for frying)
4 to 5 cups of cooking oil (or as needed) (for frying)

 METHOD
To fill in:
About 30 minutes ahead of time. Dice the red pepper. Grate the carrot and finely chop the bamboo shoots. In a small bowl, combine the oyster sauce, chicken stock, or water, soy sauce, and sugar. Set aside.

Heat 2 tablespoons in a skillet, turning to coat the pan. When the oil is sizzling, sauté the vegetables, then the bamboo shoots, bell pepper, and grated carrot. Try and season with salt and/or freshly ground pepper if desired. Remove from the heat and let cool.

For rolls:
Place a wrap in front of you so that it forms a diamond shape. Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of filling in the lower half, spreading it out to the sides to form a rectangular shape but without touching the edges. Lift the bottom corner of the wrap and tuck it under the filling. Fold over the left and right sides of the spring roll wrap. Continue rolling the wrap. When almost done, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold, and seal.

Heat the frying oil to 360 degrees Fahrenheit. When the oil is ready, carefully add the spring rolls, one at a time, cooking until golden and crisp (3 to 4 minutes). Remove and drain on paper towels. Serve with plum sauce, hot mustard, or sweet and sour sauce. Produces 18-20 spring rolls.