These spring rolls are made with rice wrappers. While I often go to the Oriental Food Market in Norwalk, CT to get my Asian ingredients, I found sesame oil and rice wrappers at the local Shop Rite in the Asian section. Very convenient!! These keep for days, and are a refreshing snack-- a really easy way to get those vegetables into your diet.
Knife skills are important here. If you have a mandolin, and are not a complete clutz with them, that's a great way to julienne your vegetables. Or you can cut them into planks and stack them in the feed tube of your food processor and use the slicing disc. OR you can get a really thin julienne of carrots by using a vegetable peeler and peeling wide strips and then stacking them and slicing them. Whichever works for you.
Some of the vegetables are stir-fried and chilled, and then I top them with the crisp, peppery Asian greens for more crunch. The sauce is also very easy, but if time is an issue, Ken's Asian Sesame Salad Dressing makes a great dipping sauce, too.
2 cups boiling water
1 medium bunch bok choy, or 2 baby bok choy
2 spring onions
1-inch piece fresh ginger
1 fat clove garlic, or two medium cloves of garlic
4 cups water
1 Tablespoon vegetable oil
30 (approximately) leaves of Asian lettuce mix (or any mixed baby greens)
15 spring roll wrappers
2 Tablespoons oyster sauce
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/2 Tablespoon sherry or rice vinegar
2 Tablespoons cornstarch
1/2 cup water
1. Boil about 2 cups of water, pour over the mushrooms and let sit for about 30 minutes, until soft.
2. Cut the leafy tops off the bok choy (reserve for another recipe). Wash the stalks and cut into matchstick sized pieces. Peel the carrots and cut into matchstick sized pieces. Trim the bright green, woody stem of the onion and cut the white bulb and tender part of the stem into slivers.
3. When the mushrooms are ready, drain and cut off the woody stem. Cut the caps into slivers.
4. Grate the ginger on the smallest side of a box grater or with a zester. Mince the garlic.