Fondue Spring Rolls
To make this a vegetarian dish, use vegetarian “oyster” sauce that is flavored with mushrooms.
Serves: 6Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy
- 4 dried Chinese mushrooms
- 1⁄2 medium carrot
- 1 cup mung bean sprouts
- 1 Tbsp. shredded bamboo shoots
- 2 Tbsp. plus 1 tsp. minced red bell pepper
- 1 Tbsp. plus 1 tsp. oyster sauce
- 2 tsp. water
- 1⁄2 tsp. sugar
- 1 tsp. soy sauce
- 5 cups vegetable oil, divided
- 8 spring roll wrappers
- 4 Tbsp. cornstarch mixed with 2 Tbsp. water
- Soak mushrooms in warm water for at least 20 minutes to soften. Squeeze out excess water, remove stems, and thinly slice. Grate carrot until you have 2 tablespoons plus 1 teaspoon. In a bowl, mix together bean sprouts, grated carrot, mushrooms, bamboo shoots, and bell pepper.
- Mix together the oyster sauce, water, sugar, and soy sauce in a small bowl. Set aside.
- Heat 1 1⁄2 tablespoons vegetable oil in a frying pan. When oil is hot, add the vegetable mixture. Mix in the sauce and bring to a boil.
- To prepare the spring rolls, lay a wrapper in front of you so that it forms 2 triangles. Use your fingers to brush the edges of the wrapper with the cornstarch-and-water mixture. Place a full tablespoon of filling in the middle. Roll up the wrapper, tucking in the edges, and seal with more cornstarch and water. Prepare the remaining spring rolls in the same way.
- Add remaining oil as needed to a fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner. Deep-fry the spring rolls, two at a time, until they turn golden (3 to 4 minutes). Drain on paper towels.