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
- 1 cup fresh mung bean sprouts
- ½ carrot
- 4 dried Chinese mushrooms
- 1 Tbsp. bamboo shoots, shredded
- 2 Tbsp. plus 1 tsp. red pepper, finely diced
- 1 Tbsp. plus 1 tsp. oyster sauce
- 2 tsp. water
- ½ tsp. sugar
- 1 tsp. soy sauce
- 5 cups oil, or as needed
- 8–10 spring roll wrappers
- 4 Tbsp. cornstarch mixed with 2 Tbsp. water
- Wash or rinse all the vegetables and drain thoroughly, particularly the mung bean sprouts. Grate the carrot until you have 2 tablespoons plus 1 teaspoon. Soak the dried Chinese mushrooms in warm water for at least 20 minutes to soften. Squeeze out the excess water, remove the stems, and thinly slice. Mix together the mung bean sprouts, grated carrot, mushrooms, bamboo shoots, and diced red pepper.
- Mix together the oyster sauce, water, sugar, and soy sauce. Set aside.
- Heat 1½ tablespoons vegetable oil in a frying pan. When oil is hot, add the vegetables. 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 the remaining oil as needed to the 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.