Aloha Friday Recipe: Veggie Hana Maui Spring Rolls

August 17th, 2007

INGREDIENTS:

4 cups bean sprouts or you may shred green beans instead
1/2 red bell pepper sliced long very thinly
1 teaspoon sesame oil
1/4 cup finely cut bamboo shoots (canned)
3 tablespoons teriyaki sauce
2 teaspoons soy sauce
1 teaspoon brown sugar
30 spring rolls wrappers
1 egg, whipped
2 tablespoons oil for stir-frying
4 to 5 cups oil for deep-frying, as needed

PREPARATION:Spring rolls filling: Drain the bean sprouts and or green beans and set aside for 30 minutes to give them time to remove as much moisture as possible. Dice the red bell pepper. Shred carrot and finely slice the bamboo shoots.

In a small bowl, combine the teriyaki sauce, soy sauce and sugar. Set aside. Heat 2 tablespoons in wok. When oil is very hot, stir-fry the vegetables in small batches so that you are not boiling but searing.

Once all the veggies are completed, place back in wok and mix the sauce (sesame seed oil, teriyaki sauce, soy sauce, brown sugar) into this veggie mix. To make the spring rolls, lay a wrapper in front of you. Brush the edges of the wrapper with the lightly beaten egg. Place approximately 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape - do not go out all the way to the edges. Roll up one time so that the mixture is covered then fold over right and left edge so that filling does not come out of side. Continue to roll up and seal with egg to complete roll. Heat oil for deep-frying to 360 degrees. When the oil is hot, do not overcrowd. Keep, cooking until golden brown and crispy by turning over (3 to 4 minutes).

Recipe courtesy of HawaiiHanaHou.com