Wednesday, November 17, 2010

Baked Cabbage Spring Roll

1/2 small cabbage - cut into thin strips
2 carrots - peeled and julienned finely
1/4 bowl black fungus - soaked and cut into thin strips
dried shitake mushrooms - soaked and cut into thin strips
1 tbsp dried prawns - soaked in water and drained
1 small bunch dried vermicelli (dong fen) - soaked in water and drained
1/2 white onion - sliced thinly
2 shallots - sliced thinly
3 cloves of garlic - chopped finely
some cornstarch solution - for sealing
spring roll wrappers

2 tbsp of oyster sauce
2 tbsp of soy sauce
1/2 tsp of sugar
Salt & pepper to taste

  1. Thaw the frozen spring roll wrappers. (half hour before using)
  2. Heat up the wok with 1 tbsp of oil. Add in dried prawns and stir fry until fragrant. Remove from wok and set aside for later use.
  3. With the remaining oil, fry the onion, shallot and garlic until fragrant.
  4. Add in dried mushroom, black fungus, carrots and cabbage. Stir fry for a few minutes.  Add vermicelli and mix well.
  5. Add in all the seasonings and 1/2 cup of water. Continue cooking for another few minutes until all ingredients are cooked.
  6. Check seasonings and set aside to cool.
  7. Peel off a piece of wrapper and place it on a flat surface. Place 2 tbsp of cooked filling in the center of the wrapper, pull over both ends and roll up the wrapper. Brush the end with some cornstarch solution to seal. Heat up some oil in a frying pan and deep fry the spring rolls until golden brown. Drain the oil and serve with some sweet chilli sauce.