Spring Rolls (Vegetarian)

Recently, I am becoming a fan of vegetarian dish. Although, Chinese New Year has just over, I have already started to hunt for a new recipe for the coming Chinese New Year. It is quite a challenge to plan a vegetarian meal for meat lovers.

The first menu attracts me is the Spring Roll. This dish is very suitable for those who do not really like vegetable. This is a simple dish with only 3 ingredients; turnip, fungus and carrot. Since this recipe comes with fungus, it gives a slight crunchiness during eating. Give it a try, even my kids love it so much!!

Ingredients:
300 g turnip, grated
1 carrot, grated
5 fungus, soaked and sliced thinly
2 tbsp oil
A pinch of salt
A pinch of pepper

8 spring roll skin
Sufficient oil for frying

Filling
1. Grated turnip and carrot separately.

2. Heat up 1 tbsp of oil and stir fry the fungus for around a minute until the fungus is a bit soft. Remove from the pan.

3. Heat up another 1 tbsp of oil, stir fry the turnip and carrot for a minute. Add in some water and braise until the turnip and carrot is soft. Add in the fungus and season with salt and pepper. Continue to cook until the gravy is dry. Remove from the pan and let it cool down.

Wrapping and fry spring rolls
1. Wrap the filling using the spring roll skin. Continue until all the filling is used up.

2. Heat up a pot of oil that is sufficient for frying. Check the oil temperature by using a pair of wooden chopsticks. The temperature is ready when there are tiny bubbles bubbling up along the wooden chopsticks.

3. Fry in the spring roll and remove from the pot when it is ready. You may serve as finger food with some chili sauce.