Wolfgang Puck BFPR1000, Use And Care Manual

Page: 11 / 38

20 21
Wolfgang's Vegetable
Spring Rolls
Makes 20 to 24 rolls
Forget about the greasy, tasteless spring rolls you once tasted from the take
out restaurant. These are wonderful, crisp, fresh-tasting morsels that look a
lot more complicated to make than they really are. I find them a lot of fun to
put together and people are often amazed that you are able to master an
alien cuisine!
INGREDIENTS
Aromatics
2 tablespoons fresh ginger, chopped
1 tablespoon garlic, chopped
2 tablespoons green onions, chopped
Pinch of red pepper flakes
1/2 cup peanut oil
Pinch of salt
Pinch of freshly ground black pepper
Pinch of sugar
1. Prepare the aromatic mixture: In your food processor fitted with
the Processing blade, combine the ginger, garlic, green onions and red
pepper flakes. Turn on machine, slowly add oil and process mixture to a
puree. Cook mixture in a small saucepan over medium heat for 1 to 2
minutes. Season with salt, pepper and sugar. Set aside.
2.
Prepare the filling: In a wok or heavy skillet, stir fry mushrooms in peanut
oil for 30 seconds, then add remaining vegetables and cook for 1 minute.
Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in
noodle, mushroom soy sauce, chili paste, sesame oil, and cilantro. Add
aromatics mixture. Season with salt and pepper. Set aside to cool
completely. When ready to form the spring rolls,squeeze out all the
excess liquid.
Filling
1/2 cup onions, julienned
1 medium carrot, julienned
4 ounces shiitake mushrooms, stems
discarded, sliced into julienne
1 1/2 cups red bell pepper, julienned
2 cups green cabbage, julienned
3 tablespoons peanut oil, for stir-frying
Salt and freshly ground black pepper
4 ounces glass noodles, soaked in water
for 10 minutes, chopped into smaller
strands
1/4 cup mushroom soy sauce
2 tablespoons chili paste
1 tablespoon Asian sesame oil
1/2 cup cilantro, chopped
METHOD
To form spring rolls
1 package wonton wrappers
1 egg with 1 tablespoon each of
water and cornstarch, beaten
together for eggwash
Peanut oil, for deep-frying
Hot Chinese Mustard Sauce
(see separate recipe in Sauces &
Dressings section)
Wolfgang's Vegetable
Spring Rolls (Cont.)
3. To make the spring rolls, place about 1/4 cup of prepared filling per wonton
wrapper. Place filling as per directions alongside. Roll the wrapper, tuck
ends in, and complete as if wrapping a parcel. Seal edges with the egg
wash. Repeat the process until all filling is used.
4.
In a heavy deep saucepan, heat oil to 350 degrees F. and deep fry spring
rolls, 3 or 4 at a time until golden, about 2 to 3 minutes. Drain on paper
towels.
5. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese
Mustard Sauce. Serve immediately.