"wok And Roll"
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains | Chinese | Gourmet, Green, The | 1 | Servings |
INGREDIENTS
| 1 | Spring roll, egg wrappers | |
| 1 | Egg, beaten | |
| 1 | Clove garlic, crushed | |
| 1 | t | Ginger, chopped |
| 4 | T | Vegetable oil |
| 1 | Stick celery, thinly sliced | |
| 1/2 | Green pepper, seeded | |
| shredded | ||
| 1 | Carrot, shredded | |
| 50 | g | Chinese cabbage, shredded |
| 2 | T | Hoisin, plum sauce |
| Salt, freshly ground | ||
| pepper | ||
| Vegetable oil for frying | ||
| 1/4 | Cucumber, shredded | |
| 50 | g | Beansprouts |
| 1 | Chilli, thinly sliced | |
| 4 | T | Rice wine vinegar |
| 4 | T | Light soy sauce |
| 2 | T | Maple syrup |
| 1 | t | Black sesame seeds |
INSTRUCTIONS
Heat the vegetable oil in a wok, over a high heat. Add the garlic and ginger and cook for 30 seconds. Add the stir fry vegetables in order, first the green pepper and cook for one minute before adding the celery, cook for a further minute before adding the carrots and Chinese cabbage. Stir fry them all together, season to taste and turn into a bowl to cool, then refrigerate. For the cucumber and beansprout salad, shred the cucumber and place in a bowl, add the beansprouts and the red chilli. Add the rice wine vinegar, the soy sauce and the maple syrup and blend all together; place to one side. Remove the chilled stir fry vegetables from the refrigerator and add the 2 tbsp of hoisin sauce, adjust seasoning. Cut the egg wrappers until equal size squares 6" x 6", brush the exteriors with the beaten garnish. Place a good spoonful of the hoisin vegetables in the centre of each wrapper, roll up to spring roll shape, cool before trying. To serve: Fry the spring rolls, 2-3 per person, in a lot of vegetable oil, drain on kitchen paper, dress on a bed of the cucumber and beansprout salad and scatter over the sesame seeds. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 806
Calories From Fat: 559
Total Fat: 63.2g
Cholesterol: 189.6mg
Sodium: 691.7mg
Potassium: 1728.6mg
Carbohydrates: 74.5g
Fiber: 7.2g
Sugar: 38.6g
Protein: 12.8g