VEGETARIAN BEAN SPROUT ROLLS

According to the Chef, Chinese vegetarians like to make vegetable dishes taste like meat, fish, chicken etc.  Whether or not they taste so, this is certainly a delicious dish like other vegetarian dishes which I tried.  Moreover, this is a healthy dish.  The rolls can be prepared ahead and refrigerated .  It can be served hot or cold.

The garnishing sauce can be prepared ahead by boiling or just mix and pour over the fried rolls before serving.  It is very, very easy dish to prepare.

The fried rolls are fragrant and flavoured with the savoury, sourish sauce.  Awesome.

Recipe adapted from ‘You Can Cook Anything Chinese’ by Madame Yee Yo with modifications

Ingredients

[makes 8-10 rolls]

300 gm bean sprouts – tailed, rinsed and drained

50 gm red carrots – peeled and shredded

Some chopped Chinese celery [kin chye]

1 piece beancurd skin [foo peh]

Seasoning – ½ tsp salt, ¼ tsp pepper and 2 tbsp cornstarch

Garnishing Sauce [combined]

½ tsp sugar

2 tbsp light soy sauce

2 tbsp black vinegar

¼ tsp dark soy sauce

Dash of sesame seed oil

Some chopped coriander leaves and toasted sesame seeds

1. Blanch beansprouts in hot water, drained immediately.  Rinse in cold water and drained.
2. Mix in carrots, celery, salt, pepper and cornstarch.
3. Cut beancurd skin into 6”x 9” pieces.  Place beansprout mixture in the centre, roll tightly halfway, fold both ends toward the centre, dab some water along the edges.  Roll tightly the remaining half.
4. Heat  1-2 tbsp oil in non stick pan until hot.  Turn heat to low and place the rolls in pan with sides touching.  Fry until golden brown.  Take care not to burn then.  Turn and repeat.
5. When cool, cut into 2 inches sections and arrange on a platter.  Pour garnishing sauce over, garnish with chopped coriander and sesame seeds.  Serve.
   
   
   
   
   
   

I am sharing this post with Cookbook Countdown Event #22 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively