HK x Viet-style Rice Paper Spring Rolls 炸米紙春卷
Use Vietnamese rice paper to make Cantonese style spring rolls gluten-free and fill them with veggies! Yes, I’m talking about those crispy and crunchy fried spring rolls. Can you hear the crackling sound? 用越南米紙來做無麩質的港式春卷，再包入滿滿的蔬菜! 又香又脆的炸春卷，你聽見那咔吱咔吱的聲音嗎?
Equipment
- Small pot for frying 油炸用鍋
Ingredients
For Spring Rolls 春卷及餡料
- 12 pieces 6-inch round rice paper 6寸圓形米紙
- 150 grams extra firm tofu 板豆腐 drained & cut into strips 濾掉水分及切成條狀
- 110 grams carrots/bamboo shoots 甘筍/春筍 shredded 切絲 - 1 cup
- 21 grams dried wood ear mushrooms 乾黑木耳 soaked & sliced 浸軟及切絲 - 3/4 cup
- 140 grams cabbage 椰菜 shredded 切絲 - 2 cups
- 140 grams purple cabbage 紫椰菜 shredded 切絲 - 2 cups
- 1/4 teaspoon sea salt 海鹽
- 125 grams fresh shiitake mushrooms 鮮冬菇 sliced 切條 - 1 cup
- 1 bunch glass noodles 粉絲 soaked & cut into portions 浸軟及切段
- 120 milliliter water 清水 1/2 cup
- 2 tablespoons tamari 無麩豉油
- 1/2 teaspoon ground white pepper 白胡椒粉
- 1/4 teaspoon five spices powder 五香粉
- 1 teaspoon cornstarch 鷹粟粉
- 1 tablespoon water 清水
- 1 teaspoon sesame oil 麻油
- cooking oil 煮食油 for cooking & deep-frying 炒及炸用
For Dipping Sauce 蘸汁
- 1 tablespoon tamari 無麩豉油
- 2 tablespoons rice vinegar 米醋
- 1 clove garlic 蒜頭 sliced
- 2 pieces thumb-sized ginger 姆指大小薑片
Instructions
For Filling 餡料
- In a bowl soak dried wood ear mushrooms for 30 minutes until soft. Slice it afterwards. In another bowl soak rice vermicelli glass noodles for 15 minutes until soft. Cut them shorter into several portions. 在碗中浸泡乾黑木耳約30分鐘，直至變軟，然後切絲。在另一碗中，將絲粉浸泡約15分鐘直至變軟，將其剪成細段。
- In a frying pan heat 1/2 tablespoon oil over medium heat, pan-fry tofu until all sides are golden brown. Transfer them into a bowl and set aside. In the same pan add another 1/2 tablespoon oil, add carrots, wood ear mushrooms, cabbage and purple cabbage to fry until a bit brown and start to soften, then season them with sea salt. Transfer them into a bowl and set aside. Heat 1 more teaspoon oil and add shiitake mushrooms to sauté until fragrant, then add rice vermicelli/glass noodles and pour 1/2 cup water into the pan. Simmer for about a minute until the noodles have absorbed the water and become soft but still chewy. 在平底鑊中以中火加熱1/2湯匙油，煎豆腐至所有面呈金黃色，置於小碗中備用。在同一個鑊中，再加入1/2湯匙油，放入甘筍/春筍、黑木耳、椰菜及紫椰菜，炒至微微呈金黃色，並開始變軟，加入海鹽調味。將它們放於小碗中備用。在鑊中再加熱1茶匙油，加入冬菇炒至香，然後加入粉絲及120毫升水倒入鑊中，煮約一分鐘，直至粉絲吸收所有水分並變軟，但仍有彈性。
- Add tofu, carrots, black fungus, cabbage and purple cabbage back to the pan to roughly stir-fry them. Stir in tamari, season with ground white pepper and five spices powder. Taste and adjust the flavors if necessary. In a small bowl mix cornstarch and 1 tablespoon water together, then stir in for thickening and turn off the heat. Finally stir in sesame oil.將豆腐、甘筍/春筍、黑木耳、椰菜及紫椰菜倒回鑊中，將其大致炒熱。拌入無麩豉油，並用白胡椒粉和五香粉調味。試味，如有需要可加入更多調味料。在一個小碗中，將鷹粟粉和1湯匙清水混合，然後拌入鑊中，炒至呈濃稠狀便可關火，最後拌入麻油。
Assembling the Rolls 包餡
- Prepare a dish/pan that can fit your rice paper and pour warm water into it. Dip each rice paper into warm water when you use it for about 15 to 20 seconds or time suggested on the packaging. The rice paper should become a bit soft but still elastic, then remove it from water and place it onto a non-stick working surface.準備一個適合你的米紙大小的碟/盤，然後倒入溫水。將一張米紙浸入溫水中約15至20秒或包裝上建議的時間。米紙會變軟但仍具有彈性，將其從水中取出並放在不黏的表面上。
- Place filling onto about 1 inch to 1.5 inch from the bottom of the rice paper. Fold the left and right edges of the paper in, then gently pull up the bottom of the paper to cover the filling. Use your finger to press the filling firmly and roll up to cover the filling. Keep rolling until the roll seals itself.將餡料放在距離米紙底部約1寸至1.5寸的位置。將米紙的左右邊緣折入，然後輕輕向上摺起底部以覆蓋餡料。手指用力按壓著餡料，往上捲以包裹好餡料，繼續捲直至卷封起來。
Frying the Rolls 炸春卷
- Prepare oil in a deep pot and fill it no more than half full, deep enough to cover the rice spring rolls. Heat the oil over medium-low heat until it reaches around 320°F (160°C). Make sure your rice spring rolls are dry to prevent violent oil splattering. Put 2 to 3 rolls into the oil at one time and be careful of sticking together. Fry for about 30 seconds until the down side of the rolls turns golden brown, then flip to another side to fry for around 20 seconds more, until golden brown. Drain the rolls on paper towels to absorb excess oil. You may also choose to pan-fry the rolls. Just heat a tablespoon oil in a pan and pan-fry them until golden brown.在一個小而深的鍋中備好油，油的高度不應超過鍋高度的一半，但深度需足以蓋過春卷。用中火加熱油，直至油溫達到160°C (320°F)。必須確保米紙春卷表面乾燥，以防止濺油! 一次將兩至三條春卷放入油中，要小心不要讓它們黏在一起。炸約30秒，直至一面呈金黃色，然後翻到另一面再煎約20秒，也是炸至金黃色，將炸好的春卷放於廚房紙上瀝乾及吸去多餘油分。你也可以選擇將春卷香煎，只需在鍋中加熱一湯匙油，然後煎至兩面呈金黃色即可。
For Dipping Sauce 蘸汁
- In a saucepan add all dipping sauce ingredients. Heat over low heat and bring to a boil.在小鍋中加入所有蘸汁材料，用小火加熱並煮沸即成。