Spring Rolls with Vegetables

List of required products:

  • 8 «pancakes» made from rice paper;
  • 3 eggs;
  • 100 g fresh shiitake mushrooms;
  • 25 grams of dried Chinese mauer mushrooms;
  • 25 g thin Cellophane noodles of bean or rice;
  • garlic — 2 cloves;
  • a piece of ginger root of about 1 cm long;
  • 70 g of canned bamboo shoots;
  • 70 g of canned Chinese water chestnuts;
  • 150 g of golden bean sprouts;
  • 4 feathers of green onions;
  • 2 tsp. cornstarch;
  • 2 tbsp. rice mirin wine (or dry sherry);
  • 2 tsp. sesame oil;
  • salt, freshly ground black pepper;
  • soy sauce;
  • vegetable oil for frying;
  • Hoisin sauce (Chinese plum sauce) for serving.

Begin to cook


  1. Soak the dried mauer mushrooms in a large amount of water for 30 minutes until they increase in volume and become soft.Drain the water, wring out the mushrooms and thinly slice them like homemade noodles. Shiitake mushrooms are also cut into thin strips.
  2. Whisk the eggs with a fork together with 2 tbsp water, salt and pepper.In a deep saucepan, heat 1 tbsp. butter, pour the egg mixture and fry until it thickens, like an omelet. Lay with the help of the spatula onto a plate, cool, roll into a tube and cut into thin strips of 3-4 mm wide.
  3. Pour the noodles with boiling water, leave for 3-4 minutes, then rinse in a colander under cold water.Slice the pieces of 5-6 cm long. Garlic, onion, ginger, bamboo shoots and water chestnuts are chopped with a knife. Prepare the starch mixture: dilute the corn starch in 1/2 cup water at room temperature, add 2 tbsp. l. soy sauce, rice wine, sesame oil, mix thoroughly with a fork and set aside.
  4. In a wok or a deep frying pan with a thick bottom, heat the oil and fry in it with constant stirring mushrooms for 3-4 minutes, then add the garlic, ginger, bamboo shoots and water chestnuts, bean noodles, bean sprouts and continue frying, stirring 2-3 more minutes on high heat.Fill all with the starch mixture and continue to cook, quickly stirring for 1-2 minutes. Add the onion, strips of omelet, mix well and season with soy sauce to taste. Cool.
  5. Rice «pancakes» are put one by one into hot water for 1 minute and then arranged on a bamboo mat.
  6. Wrap in each of the pancakes for 1 tbsp. stuffing, roll like a cigar, carefully bending the edges inside, and quickly fry in hot oil until golden brown hint appearance.Serve the dish hot with hoisin sauce.

Spring Rolls with Vegetables

Spring Rolls with Vegetables