Buddhist Vegetarian Spring Rolls
By Joyce Jue, Chronicle contributor
I am not a vegetarian -- I'm too much of a hedonist to give up seafood, poultry and meat. But I know I could enjoy life as a vegetarian if care and creativity were put into preparing the food.
That attitude toward vegetarianism -- care and creativity -- prevails throughout Asia. It's shared by Buddhists and Taoists alike. In spite of the Buddhist's abstinence from eating meat and the Taoist's commitment to simplicity and selflessness, vegetarian cooking has evolved over a few thousand years into a complex, satisfying cuisine.
INGREDIENTS:
2 ounces bean thread noodles
8 large Chinese dried black mushrooms (shiitake)
2 tablespoons dried cloud ear mushrooms (tree mushrooms)
2 tablespoons peanut oil
1/2 teaspoon salt
1 tablespoon peeled and finely minced ginger
3 cups finely shredded carrots
1 can (8 ounces) bamboo shoot strips (about 1 cup)
2 cups shredded cabbage
2 bunches green onions, cut lengthwise then into 1-inch lengths
2 cups bean sprouts
20 spring roll skins (frozen Menlo all-purpose wrappers)
4 tablespoons flour mixed with 6 tablespoons water
Peanut or corn oil for frying
Plum sauce (Koon Chun brand) or Mustard-Sesame Oil Dip (see recipe)
Sauce
1/4 cup mushroom-soaking liquid
1 teaspoon cornstarch
1 teaspoon sugar
Pinch pepper
1 1/2 tablespoons light soy sauce
2 tablespoons Shaoxing rice wine or dry sherry
1 teaspoon Asian sesame
INSTRUCTIONS: In 3 separate containers, soak the bean thread noodles, black mushrooms and dried cloud ear mushrooms in warm water to cover for at least 20 minutes, until soft and pliable.
Drain the noodles and cut into shorter lengths; set aside.
Drain the black mushrooms, reserving 1/4 cup of the soaking liquid. Strain this liquid to remove any sand or grit (a paper coffee filter works well), then mix with the cornstarch. Cut off and discard the mushroom stems. Cut the caps into very thin slices; set aside along with the cornstarch mixture.
Squeeze out excess liquid from mushrooms. Remove and discard the stems. Cut the caps into thin strips. Strain and reserve 1/4 cup of the mushroom-soaking liquid; set aside.
Mix the sauce ingredients in a small bowl; set aside.
Heat a wok over medium-high heat. Add the 2 tablespoons peanut oil. Add the salt, ginger, black mushrooms and carrots; stir-fry for about 20 seconds.
Add the bamboo shoots, cabbage, cloud ear mushrooms, green onions, bean sprouts and reserved noodles. Stir-fry until the vegetables begin to wilt, about 1 minute.
Add the sauce mixture, mix well and cook until the noodles have absorbed the liquid and the mixture is dry. Do not overcook. Transfer the mixture to a large shallow bowl to cool. Refrigerate filling until you are ready to form the rolls.
Place one spring roll wrapper on the counter pointing at you like a baseball diamond. (Keep remaining skins covered with a damp towel.) Squeeze out any excess liquid from the filling. Put about 2 heaping tablespoons of filling across the lower third of the wrapper, shaping it into a cylinder. Starting at the point nearest to you, bring the bottom of the wrapper up and over the filling. Roll a single turn to tightly enclose the filling. Continue rolling until half of the wrapper is used with 1-inch free at both ends. Fold in the 2 ends toward the center. Paint the edges with the flour-water paste, then continue rolling until the skin forms a tight package. Continue with remaining skins and filling. Pour 1 to 1 1/2 inches of oil into a large, deep skillet. Heat to 360 degrees. Add enough rolls to cover the bottom of the pan. Pan-fry rolls for 3 minutes, or until golden brown. Turn the rolls and fry for 3 minutes longer. Remove and drain on paper towels. Serve hot with plum sauce or Mustard-Sesame Oil Dip.
Yields 20 rolls.
Mustard-Sesame Oil Dip: Mix 2 tablespoons dry mustard powder with enough water to make a smooth paste. Cover and set aside for 10 minutes. Put into a dipping saucer and top with 1/2 teaspoon Asian sesame oil.
PER ROLL (without sauces): 200 calories, 3 g protein, 21 g carbohydrate, 11 g fat (2 g saturated), 0 mg cholesterol, 138 mg sodium, 2 g fiber.
Baked Buddah's Vegetarian Spring Rolls
By Joyce Jue, Chronicle contributor
The following recipe is a vegetarian spring roll, stuffed with dried black mushrooms, tree ears, noodles, carrots, cabbage and more.
Although deep-frying is the traditional method of cooking spring rolls, baking them in a 425 degrees oven produces a wonderfully crisp and delicious result.
INGREDIENTS:
9 large Chinese dried black mushrooms (shiitake)
2 dried tree ear mushrooms (or 2 tablespoons already thinly sliced)
2 ounces bean thread noodles
1 tablespoon cornstarch
2 tablespoons peanut oil
1 1/2 teaspoons salt
1 large garlic clove, chopped
1/2 cup shredded leeks, Chinese chives or scallions
2 carrots, cut into 1/8-inch thick x 1 1/2-inch long julienne
3 cups julienned napa cabbage
8 fresh water chestnuts, chopped, or 1 cup finely shredded jicama
1 cup shredded canned bamboo shoots, rinsed in cold water, drained, patted dry
1/2 teaspoon sugar
Big pinch black pepper
1 tablespoon Shaoxing rice wine, or dry sherry
1 tablespoon dark soy sauce
1 tablespoon light soy sauce + extra for dipping
1 teaspoon Asian sesame oil
24 eight-inch-square spring roll wrappers (Menlo brand)
Cilantro sprigs
2 tablespoons flour mixed with enough water to make a paste
Chinese plum sauce (see note)
Chinese mustard (see note)
INSTRUCTIONS: Soak the black mushrooms in warm water to cover for 30 minutes. Soak the tree ear mushrooms in warm water to cover for 15 minutes. Soak the bean thread noodles in water to cover for 15 minutes.
Drain the black mushrooms, reserving 1/4 cup of the soaking liquid. Strain this liquid to remove any sand or grit (a paper coffee filter works well), then mix with the cornstarch. Cut off and discard the mushroom stems. Cut the caps into very thin slices; set aside.
Drain the tree ear mushrooms, rinse well, drain again. If using whole ones, cut into thin slivers; set aside.
Drain the noodles and cut into shorter manageable lengths; set aside. Place a wok over high heat. When hot, add the oil, salt and garlic; lightly saute. When the oil is hot, add the black mushrooms, tree ears, leeks, carrots, cabbage, water chestnuts, and bamboo shoot. Stir-fry for 1 minute, or until the cabbage just begins to wilt (the vegetables should be crisp and a little underdone). Add the sugar, pepper, wine and soy sauces; toss briskly to blend. Stir the cornstarch mixture until smooth, then add it to the wok; stir-fry until the mixture thickens, about 15 seconds.
Mix in the bean thread noodles and sesame oil. Turn the filling out onto a large, flat platter; let cool completely.
To assemble: Carefully peel 1 spring-roll wrapper from the stack. Place it on a work surface with one corner pointing toward you. Spoon 3 to 4 tablespoons of the filling across the bottom third of the wrapper, leaving about 1 1/2 inches of the wrapper free at both ends. Place a few sprigs of cilantro across the filling. Bring the corner nearest you up and over the filling; give the roll one turn, tucking in the ends. Brush the top flap with the flour-water paste, then complete the spring roll, rolling it away from you over the flap to seal. Place the roll flap down on a baking sheet. Repeat with remaining wrappers and filling.
Preheat oven to 425 degrees.
Lightly brush all sides of the spring rolls with oil. Place on a baking sheet, allowing space between each roll. Bake for 3 minutes, turn and bake 3 minutes longer, or until golden brown.
Serve hot with saucers of plum sauce and/or mustard and soy sauce for dipping.
Note: Chinese plum sauce and mustard may be found in the ethnic section of many supermarkets, and in Asian markets.
Yields 2 dozen 5-inch rolls.
PER ROLL: 60 calories, 2 g protein, 9 g carbohydrate, 2 g fat (2 g saturated), 0 mg cholesterol, 4 mg sodium, 1 g fiber.
New Year's Spring Rolls
By Joyce Jue, Chronicle contributor
In China, deep-fried rolls stuffed with shredded meats and vegetables were served to guests during Chinese New Year. Since that's the first day of spring, these appetizers became known as spring rolls. Today they are served throughout the year. Menlo Brand is one good commercially prepared skin; lumpia wrappers also work. Both may be found in Asian markets in the freezer section. Put unused wrappers back in the freezer, tightly wrapped in plastic.
INGREDIENTS:
1 pound spring roll skins or lumpia wrapper
Filling
2 large eggs for egg shreds (optional)
2 1/2 tablespoons peanut or corn oil
1/2 pound Chinese barbecued pork (available at Chinese delicatessens)
6 ounces medium shrimp (41-to- 50 per pound)
1 small carrot
4 cups fresh bean sprouts (if you have time, pluck off and discard tails)
1/2 teaspoon salt
1/2 teaspoon grated fresh ginger, peeled
1 cup bamboo shoots, in 1/8-inch shreds
1/2 teaspoon sugar
1/4 teaspoon white pepper
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
6 green onions (including finely shredded
1 tablespoon chopped cilantro
1 large egg, beaten with 1 tablespoon oil, for sealing rolls
4 to 5 cups peanut oil for deep-frying
Plum sauce for dipping (available in Chinese markets)
2 tablespoons Colman's dry mustard mixed with water to form a dipping sauce
Soy sauce for dipping
Shrimp Marinade
1/4 teaspoon salt
1 teaspoon rice wine or dry sherry
1/2 teaspoon cornstarch
INSTRUCTIONS: To prepare the optional egg shreds, lightly beat the eggs. Heat a skillet with 1/2 tablespoon of the oil over medium heat. Wipe excess oil from skillet with paper towels (do not discard). Pour enough egg into the skillet to coat the bottom with a thin film. You will need to tip the skillet to spread the egg. Cook until the egg crepe sets and can be removed in one piece. The bottom should be slightly browned. Invert pan and egg crepe onto a cutting board. Wipe pan with the oiled paper towel and repeat with the remaining egg in the same manner. Cut egg crepes into 2-inch-wide strips, stack, then cut crosswise into 1/8- inch shreds. Set aside.
Cut barbecued pork into thin matchstick-size shreds; set aside. Shell and devein the shrimp; rinse and pat dry. Cut into 1/2-inch pieces and put into a bowl. Toss with the shrimp marinade and set aside.
Cut carrot into 1-inch shreds (or grate). Blanch in a pot of boiling water until tender and still crisp. Drain. Put bean sprouts into a colander and pour a pot of boiling water over them. Drain. Pat dry carrots and bean sprouts; set aside.
To wrap the rolls, carefully remove 1 skin from the package (they tear easily). Place the skin on a flat surface with 1 corner pointing at you (cover remaining wrappers with a damp cloth or paper towel. Spread 3 to 4 tablespoons of filling crossways, just below the middle of the skin. With your fingers, work filling into the shape of a 1-inch-thick by 5-inch-long cylinder and leave an inch of each end free. Fold the bottom corner (the one nearest you) up and over to cover the filling. Roll up one turn away from you, keeping the filling in a snugly packed cylinder. Fold over the right and left corners toward the center to enclose the filling. Paint the remaining unfolded skin with the egg wash to seal. Continue rolling to securely wrap the roll. Set aside on a baking sheet; lightly cover. Repeat with remaining filling and skins.
Remove pan from heat and toss in the egg shreds, green onions, cilantro and reserved shrimp. (If a pool of liquid has formed around shrimp, drain first.) Taste for seasoning and correct. Allow filling to cool. Refrigerate if preparing the day before.
To wrap the rolls, carefully remove 1 skin from the package (they tear easily). Place the skin on a flat surface with 1 corner pointing at you. Spread 3 to 4 tablespoons of filling crossways, just below the middle of the skin. With your fingers, work filling into the shape of a 1-inch-thick by 5-inch-long cylinder and leave an inch of each end free. Fold the bottom corner (the one nearest you) up and over to cover the filling. Roll up one turn away from you, keeping the filling in a snugly packed cylinder. Fold over the right and left corners toward the center to enclose the filling. Paint the remaining unfolded skin with the egg wash to seal. Continue rolling to securely wrap the roll. Set aside on a baking sheet; lightly cover. Repeat with remaining filling and skins.
To deep-fry the rolls, pour the oil into a wok or deep skillet to a depth of at least 1 1/2 inches, but no more than half-full (for safety). Heat to 365 degrees. Carefully add the spring rolls, 1 at a time and only as many as can fit into the pan without crowding. Deep-fry until golden brown, about 3 to 4 minutes, turning once. Remove and drain on paper towels. Keep warm in a 250 degrees oven while frying remaining rolls.
To serve, cut each roll crosswise into 4 or 5 pieces with kitchen shears or a knife. Serve with the plum sauce or Chinese mustard and soy sauce.
Makes 15 to 20 five-inch rolls.
PER ROLL (without sauces): 135 calories, 7 g protein, 11 g carbohydrate, 7 g fat (2 g saturated), 30 mg cholesterol, 219 mg sodium, 1 g fiber.
