The Kids' Book Club Book by Judy Gelman

Author:Judy Gelman
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2010-03-01T00:00:00+00:00

FOR THE SPRING ROLLS

1 egg, lightly beaten

1 package spring-roll wrappers (see note)

1. To make the filling: Soak the bean thread noodles in hot water to soften, according to package directions.

2. Heat ¼-½ cup vegetable oil in a wok over medium-high to high heat. Sauté the cabbage, bamboo shoots, carrots, and mushrooms 5-7 minutes, or until tender. Remove from the heat.

3. Drain the noodles, chop coarsely (approximately 3 inches in length), and add with the tofu, if using, to the vegetables. Add the cilantro, sugar, sesame oil, and fish sauce, and season with salt and pepper. Stir to combine.

4. Place the filling in a strainer or colander set over a bowl. Place in the refrigerator approximately 15 minutes, until the filling is completely cooled and all liquid is drained. You may have to press down on the mixture to extract the excess moisture.

5. To make the dipping sauce: Place sauce ingredients in bowl and stir. Set aside.

6. Remove the filling from the refrigerator. Add the shrimp, if using, and stir to combine.

7. To assemble the spring rolls: Place the beaten egg in a bowl and have a pastry brush handy. Place a spring-roll wrapper on a work surface, with one point facing you. Spoon ¼ cup of the filling near the bottom corner in an oblong shape. Fold the bottom corner of the wrapper up to the center and then fold in the sides and pull tightly together. Brush the point farthest from you with a small amount of beaten egg to allow the wrapper to adhere to itself once it is rolled. Roll like a carpet and press gently to seal. Repeat with the remaining filling and wrappers.

8. Pour at least 3 inches of vegetable oil into a pot for deep-frying and heat to 350° F. Add the spring rolls in small batches and fry 2-3 minutes, until crisp and light brown. Drain well on brown paper or paper towels and serve immediately with the dipping sauce or keep warm in oven.

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