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Wolfgang’s Vegetable
Spring Rolls
Makes 20 to 24 rolls
Forget about the greasy, tasteless spring rolls you once tasted from
the take out restaurant. These are wonderful, crisp, fresh-tasting
morsels that look a lot more complicated to make than they really
are. I find them a lot of fun to put together and people are often
amazed that you are able to master an alien cuisine!
INGREDIENTS
Aromatics
2 tablespoons fresh ginger, chopped
1 tablespoon garlic, chopped
2 tablespoons green onions, chopped
Pinch of red pepper flakes
1/2 cup peanut oil
Pinch of salt
Pinch of freshly ground black pepper
Pinch of sugar
METHOD
To form spring rolls
1 package wonton wrappers
1 egg with 1 tablespoon each of
water and cornstarch, beaten
together for eggwash
Peanut oil, for deep-frying
Hot Chinese Mustard Sauce
(see separate recipe in Sauces & Dressings section.)
1 Prepare the aromatic mixture: In your food processor fitted with the
S-Blade, combine the ginger, garlic, green onions and red pepper
flakes. Turn on machine, slowly add oil and process mixture to a
puree. Cook mixture in a small saucepan over medium heat for 1 to 2
minutes. Season with salt, pepper and sugar. Set aside.
2. Prepare the filling: In a wok or heavy skillet, stir fry mushrooms in
peanut oil for 30 seconds, then add remaining vegetables and cook
for 1 minute. Season with salt and pepper. Drain and transfer to a
mixing bowl. Stir in noodle, mushroom soy sauce, chili paste, sesame
oil, and cilantro. Add aromatics mixture. Season with salt and pepper.
Set aside to cool completely. When ready to form the spring rolls,
squeeze out all the excess liquid.
3. To make the spring rolls, place about 1/4 cup of prepared filling per
wonton wrapper. Place filling as per directions alongside. Roll the
wrapper, tuck ends in, and complete as if wrapping a parcel. Seal
edges with the egg wash. Repeat the process until all filling is used.
4. In a heavy deep saucepan, heat oil to 350 degrees F. and deep fry
spring rolls, 3 or 4 at a time until golden, about 2 to 3 minutes. Drain
on paper towels.
5. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese
Mustard Sauce. Serve immediately.
Recipe courtesy Wolfgang Puck
Wolfgang’s Vegetable
Spring Rolls
continued
Filling
1/2 cup onions, julienned
1 medium carrot, julienned
4 ounces shiitake mushrooms,
stems discarded,
sliced into julienne
1 1/2 cups red bell pepper, julienned
2 cups green cabbage, julienned
3 tablespoons peanut oil,
for stir-frying
Salt and freshly ground
black pepper
4 ounces glass noodles,
soaked in water for 10 minutes,
chopped into smaller strands
1/4 cup mushroom soy sauce
2 tablespoons chili paste
1 tablespoon Asian sesame oil
1/2 cup cilantro, chopped
FG_FoodProc Manual2 7/7/06 3:54 PM Page 29