Chinese Spring Rolls with Rice and Mushrooms
Description
Chinese spring rolls can be made for both everyday meals and any festive table. There are many filling options: ground meat, chicken, vegetables, fruits, fish, and seafood. Today I suggest trying them with rice and mushrooms. If you don't particularly like spicy dishes, you can replace the chili pepper with half a bell pepper. For serving, you can use the simplest sauce — soy sauce. Teriyaki sauce, sweet chili sauce, or spicy chili sauce will also work well. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the rice, cover with water, and cook until almost done.
- 3
Step 3
Heat the oil in a skillet and add the sliced mushrooms.
- 4
Step 4
Sauté until the liquid has evaporated.
- 5
Step 5
Add the grated carrots and cook for about 5 minutes.
- 6
Step 6
Add the shredded cabbage. I'm using napa cabbage, but you can use regular white cabbage.
- 7
Step 7
Cook for about 5 more minutes, or until the cabbage is tender. Then add ground pepper, seeded and chopped chili pepper, and minced garlic.
- 8
Step 8
Cook, stirring for a couple of minutes, then at the very end pour in the soy sauce.
- 9
Step 9
Simmer everything together for another couple of minutes. Then remove from the heat, add the rice and chopped green onions.
- 10
Step 10
Mix and adjust for salt.
- 11
Step 11
Dip the rice paper in warm water for a few seconds (see the instructions on the package), and when the sheet becomes soft, remove it, shake off the excess water, and place a little filling on the lower part. It is best to work one at a time, as rice paper dries out very quickly. Roll the rolls like regular crepes, tucking in the edges.
- 12
Step 12
Beat the egg with salt and pepper added. Dip each roll one at a time and fry in a well-heated skillet.
- 13
Step 13
Fry the rolls on both sides until golden brown.
- 14
Step 14
Chinese spring rolls with rice and mushrooms are ready.