|
Mix together all the seasonings. Pour boiling
water over the usu-age, drain, cut in half lengthways, then
slice finely across the width. Slice veggies into julienne
strips. Heat a little salad oil in a wok or frypan, and fry all
the solid ingredients together until wilted. Add seasonings,
stir in well, then set aside to cool a little. Separate the
spring-roll wrappers (it's easiest to divide them into twos or
threes, then peel off individual wrappers). Place them under a
damp towel, easily accessible. Have a small bowl of clean water
ready. Place one wrapper on the work surface so that it looks
diamond-shaped (if there's a difference between the two sides of
the wrapper, put the rougher side downwards). Lay about 1/10 of
the filling in a row near the lowest corner. Flip the lowest
corner up over the filling, then roll the filling and that
corner of the wrapper loosely upward once. Fold in the outer
corners so they overlap at the center, then continue overlap at
the center, then continue rolling up the spring roll loosely.
Just before the uppermost corner disappears, dip your fingers in
the water and dab a few drops onto that corner. It won't stick
immediately, but if you then place the completed roll on a wire
rack with the damp corner underneath, it'll dry sealed. Deep-fry
or freeze the spring rolls as soon as you've finished rolling.
Test the frying oil by dropping in a tiny piece of wrapper--if
the oil is the right temperature, the piece will sink and then
immediately rise and make cheerful frying noises. In too-cold
oil, it'll just sit on the bottom sullenly; in too-hot oil,
it'll skitter across the surface. Fry only about 3 rolls at a
time, to prevent the oil cooling suddenly, and turn when they
start to colour underneath. (If you're frying deep-frozen ones,
"French-fry" them: fry them lightly for a minute or
so, remove from the oil, let them stand for a couple of minutes
to allow the heat to penetrate, then re-fry them.)
|
