Vegetarian

The spring roll is a delicate preparation, quite different from the egg roll that evolved from it. In Canton and Shanghai, it is traditionally made with vegetables combined either with pork or shrimp. This all-vegetable roll is Chinese in feeling, but with a fresh and different taste. (These can be frozen after they have been lightly browned. To cook: Defrost, let come to room temperature and dry off any moisture with paper towels. Deep fry until golden brown.)

Makes 18

10 dried Chinese black mushrooms

1 1/2 tablespoons oyster sauce

1 1/2 teaspoons mushroom soy sauce

1 teaspoon dry sherry

1 teaspoon distilled white vinegar

1 teaspoon Oriental sesame oil

1 teaspoon sugar

1/2 teaspoon salt

Pinch of freshly ground white pepper

1 tablespoon cornstarch

5 cups peanut oil

1 bunch of scallions, quartered lengthwise and cut into 1 1/2 inch pieces

1 large Chinese celery cabbage (about 1 1/2 pounds), stalks quartered lengthwise and cut into 1/4 inch slices

18 egg roll skins (in plastic bags)

2 eggs, lightly beaten

Sweet and sour sauce or chilli soy sauce

Step 1

Put the mushrooms in sa small bowl, add hot water to cover and soak until softened, about 30 minutes. Rinse the mushrooms and squeze dry. Discard the stems, slice the caps thinly.

Step 2

In a small bowl, stir together the oyster sauce, soy sauce, sherry, vingar, sesame oil, sugar, salt, white pepper, cornstarch and 1 1/2 tablespoons of water. Set the sauce aside.

Step 3

Heat a wok over high heat for 30 seconds. Add 2 1/2 tablespoons of the peanut oil, stirring with a Chinese metal spatula to coat the sides of the wok. As soon as a wisp of white smoke appears, add the mushrooms and scallions and stir fry for 45 seconds. Add the celery cabbage and stir fry until wilted, about 2 minutes.

Step 4

Make a well in the center of the vegetables. Stir the reserved sauce and pour it into the well. Toss and stir to thoroughly combine all the ingredients. Cook over moderate heat, stirring until the sauce thickens, about 1 minute. Remove from the heat and transfer the filling to a shallow dish. Let cool to room temperature, then cover and refrigerate for at least 8 hours or overnight.

Step 5

One at a time, lay an egg roll skin on a flat surface with a corner facing you. Place 2 tablespoons of the filling across the bottom third of the wrapper. Brush the beaten egg around the edges of the entire wrapper. Fold up the bottom corner and roll once. Then fold in both sides and roll up all the way. Press the end to seal tightly. Repeat with the remaining wrappings and filling.

Step 6

In a large saucepan or deep-fryer, heat the remaining peanut oil to 350 degree celsius. Deep fry the spring rolls in batches without crowding, turning frequently, until golden brown, 3 to 5 minutes. Drain on paper towels and serve with Sweet and Sour Sauce and/or Chilli Soy Sauce for dipping.

* This article has been brought to you by Golfera Foods which is a major Italian Food Retail chain present internationally. Our website has a dedicated section for recipes.