Vegetable Spring Rolls

Tuesday, June 24, 2008

Ingredients:
-Package fried tofu
-2 Cups shredded taro root
-2 Cups shredded Carrot
-2 Cups shredded cabbage
-1 Cup chopped yellow onion
-4 Cloves garlic. Minced
-1 Tablespoon soy sauce
-1 Tablespoon sugar
-? Teaspoon black pepper
-1 Package 25 pieces spring roll shells
-? Cup water
-1 Tablespoon cornstarch
-6 Cups cooking oil for deep fry spring roll

Preparation:
1-Put shredded taro root and carrot in a large bowl.
2-Mx and use your palms to squeezes out all the liquid.
3-Add tofu, onion, and garlic with taro and carrot.
4-Mix well. Season with sugar, soy sauce and black pepper. Set aside.
5-Mix water with cornstarch in a small bowl. Set aside.
6-Gently separate the spring roll shells.
7-Lay one sheet flat on a cutting board or plate, fill 1/3 of the shell with the mixed vegetables.
8-Wrap the vegetable filling in spring roll shell, roll it tight and seal the end with cornstarch water.
9-Heat 6 cups of cooking oil on high temperature. When hot, lower the temperature to medium. Turn spring rolls frequently and deep fry till golden brown.
10-Serve hot with sweet soy sauce.