Vegetable Spring Rolls

3 tbsp (45 mL) vegetable oil
6 medium Chinese mushrooms,
soaked in warm water 20 minutes and sliced
2 medium onions, sliced
½ tsp (2.5 mL) chopped garlic
1 tsp (5 mL) chopped fresh ginger
2/3 lb (300 g) Chinese cabbage, shredded
1 cup (250 mL) celery, sliced
1 cup (250 mL) green beans, sliced
2 cup (250 mL) carrot, grated
2 oz (60 g) soybean sprouts
¼ lb (110 g) water chestnuts
¼ cup (60 mL) light soy sauce
1 tsp (5 mL) sesame oil
Pinch pepper
1 ½ tbsp (20 mL) cornstarch blended with
3 tbsp (45 mL) vegetable stock
12 large white or 3 tbsp (45 mL) water
¼ lb (110 g) firm bean curd, sliced
5 tbsp (75 mL) plum sauce

1. Heat oil in a wok. Fry mushrooms, onions, garlic and ginger 1 minute. Add remaining vegetables and stir-fry 2 minutes. Blend in soy sauce, sesame oil and pepper.

2. Stir in combined cornstarch and vegetable stock to thicken pan juices. Place mixture in a large pan to cool. Divide filling into twelve portions. Arrange spring roll wrappers with one corner towards you. Brush edges with egg white. Place a portion of filling onto each skin, top with sliced bean curd. Fold lower point over filling. Fold left and right points into center. Brush with egg white again. Roll up firmly and stand on sealed edge.

3. Rolls can be deep-fried two or three at a time in vegetable oil until golden, or brushed with oil and over-baked at 350°F (180°C) for 15 to 20 minutes. Serve with warm plum sauce. Serves 4-6.

Reference: “Chinese Cooking Made Easy” Douglas Marsland