vegetarian spring rolls

It's been a busy week. * so glad its friday*

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Don't know why but i've been craving to make spring rolls ever since i ate the ones aunty Grace made. The one she made was super delicious and I had to ask her for the ingredients used. Apparently, it was the tofu or mock abalone that made it delish. ;p

So, here's what I made today!

Ingredients:

spring roll wraps (20 pieces)

tofu bean curd,

see diagram below, may be substituted with similar versions ::

marinated in chinese cooking wine(optional), sesame oil and salt

mock abalone, 1 can, sliced ( drained water)

shredded carrots

sliced Jícama (chinese call it' mengkuang')

5 ears of dried shitake mushroom, soak before slicing

3 cloves garlic and 2 shallots, chopped finely

1 T corn starch + 1 1/2 t water

Directions:

Pan fry shallots and garlic until golden brown. Add mushroom before mock abalone. Season with pepper, soy sauce, kecap mani sweet sauce. Add corn starch mixture. Cool it before wrapping.

Follow the picture directions below. It is good to add the ingredients in this order: carrots, mengkuang, tofu bean curd, mushroom/mock abalone. The reason is because carrots are dry and will not wet the spring roll wrap when it acts as a base.

Finally, deep fry it in HOT oil!

Eat immediately while its crisp and warm!

I love Spring rolls! YUM :p

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simple sauce:

Mix rice vinegar, brown sugar, ketchup, soy sauce, maggi chilli sauce

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After eating spring rolls, Jesse and I came up with some interesting ideas to make with spring roll wraps since there were 4 pieces left. LOL. Will post them up later when we make it again.

(hint: luo po gao wrap & banana wrap. )

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Shortly after that, Shevita and I made EGGLESS CAROB CAKE using a mix topped with indian spiced nuts! It was done in 9 mins using a microwave! haha