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Pan Asian cuisine is one of my absolute favorites,any Asian cuisine for that matter. I always had an affinity for Chinese food even back home but now I have become more enchanted with all the things Pan Asian be it Thai, Japanese, Mandarin, Cantonese. I am always on a lookout for some great Pan Asian recipes. This recipe for Japanase spring rolls is one of my favourites.
Recently I was invited over by a very old buddy, who made these scrumptious Japanese spring rolls for me, the unsurpassed spring rolls I ever experienced. How could I have resisted to know what goes behind these crispy layers. What makes these spring rolls so special? Perhaps the shiitake mushrooms, the nira, and the bamboo shoots which brings out the crunch.
INGREDIENTS
8 Spring Roll Sheets
4 Dried Shiitake Mushrooms,Soaked overnight, chopped finally
4 Dried Shiitake Mushrooms,Soaked overnight, chopped finally
1 cup bean sprouts,
½ cup canned bamboo shoots julienned,
½ carrots julinned
½ cup of nira, chopped
100 gms Vermicelli
2 tbsp sesame Oil
2 tsp sugar
2 tbsp soya sauce
2 tbsp cornstarch powder
1 cup water
Salt and Freshly ground pepper to taste
Break the vermicelli into pieces and cooks as per the instructions given in the packet.
While the the vermicell is cooking, cook the carrots over medium heat in a pan adding the sesame oil, add the sugar, shiitake mushrooms and the bamboo shoots and continue to cook till the vegetables are soft, add nira and cook for 2 more minutes. Tip in the soya sauce, salt and freshly ground back pepper.
In a separate bowl mix cornstartch with water, add it to the cook vegetables and let the sauce thicken. Remove from heat and add in the bean sprouts.
Leave it to cool completely.
Cut each spring roll sheet into quarters with the help of the scissors. Take one quarter, add in a spoonful of mixture in the center of the wrap, roll it neatly and tight. Repeat this for the rest of the spring rolls.
Heat oil in the a frying pan, enough to coat the bottom of the pan, tip in a few spring rolls, fry till golden brown, flip sides and fry till its golden brown. Repeat the same process for the rest of the spring rolls.
DIPPING SAUCE
2 TBSP white wine vinegar
2 TBSP soya sauce
FOR THE DIPPING SAUCE
Mix soya sauce with the white wine vinegar.
Serve the spring rolls piping hot with the dipping sauce
NOTES
You can find nira in Asian markets or speciality foods stores. Nira is also called Chinese Chives, if you cannot find Nira you can use chives or green onions
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