Total Steps
2
Ingredients
16
Tools Needed
5
Ingredients
- 16 wrappers Wheat flour wrappers
- Oil for deep-frying
- 16 leaves small Lettuce
- 4 wrappers large Rice-flour wrappers
- 1 cup Bamboo shoots, julienned cut
- 1 small Onion, thinly sliced
- 2 Carrots, peeled and julienned cut
- 1 tablespoon Oil
- 8 ounces Firm tofu
- 2 teaspoons Cornstarch
- 2 tablespoons Water
- 2 tablespoons Soy sauce
- pound Bean sprouts
- cup Tree ear fungus
- teaspoon Kosher salt
- 2 cups Chinese cabbage, thinly sliced
Instructions
Step 1
Place cabbage in a colander, and sprinkle with salt. Leave for 20 minutes, then rinse, drain, and pat dry. Soak tree ear fungus in water for 10 minutes to rehydrate. Remove string-like tails from bean sprouts. Mix together soy sauce, the water, and cornstarch. Slice tofu into strips 1/2 inch by 2 inches. Heat oil in a wok or large skillet. Add carrots, cabbage, tree ear fungus, onion, bean sprouts, and bamboo shoots. Toss and cook over high heat for 1 to 2 minutes. Add soy-cornstarch mixture.
Step 2
Reserve until all are completed. Pour oil in a wok or deep saucepan to a depth of 3 inches. Heat to 370 degrees. Add one or two spring rolls at a time and cook for 2 minutes on the first side. Turn and cook for 1 minute on the other side. Drain on paper towels.