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Spring rolls with wood ear and narrow-leaf plantain

Prep Time1 hour
Cook Time5 minutes
Course: Appetizer, Main Course
Cuisine: Asian
Keyword: springrolls, woodears
Servings: 20 rolls

Equipment

  • 1 sauté pan
  • 1 cooking pot
  • 1 Sauce pan
  • 1 cutting board
  • 1 Knife
  • 1 Drainer
  • 1 Wet towel
  • 1 Stick blender

Ingredients

  • 20 Spring roll pastry wrappers (suitable for frying)
  • 15 gram Dry wood ears
  • 20 gram Narrow-leaf plantain leaves
  • 75 gram Bean sprouts
  • 75 gram Shredded carrot
  • 100 gram Uncooked rice noodles
  • 1 Egg
  • 3 Green onions
  • 3 tbsp Cooking oil

Marinade for woodears

  • 4 tbsp Light soy sauce
  • 2 tbsp Chinese cooking wine or dry sherry
  • 1 cup Water

Puffball sauce

  • 2 tbsp Puffball past (from here: https://chefofnature.com/?p=1096)
  • 2 tbsp Mirin
  • 2 tbsp Chinese cooking wine
  • 100 ml Water
  • 1 tbsp Sesame oil
  • 1½ tbsp Corn starch

Seasoning

  • 1 tbsp Fish sauce
  • 1 tsp Salt
  • 1 tsp Pepper

Instructions

Puffball sauce

  • Blend all ingredients except corn starch.
  • Bring the mixture to a boil and let it simmer for 3 minutes.
  • Strain the mixture.
  • Add the strained mixture back to the saucepan.
  • Dissolve corn starch in small amount of water and add it to the strained sauce. Bring to a boil and simmer until thickened.

Spring rolls

  • Add the wood ears with the marinade mixture to a sauce pan and bring to a boil and let simmer for 5 minutes and then put aside.
  • Cook the rice noodles according to the package instructions.
  • Cut the plantain into thin stripes. Cutting vertically along the veins.
  • Cut the green onions in rings.
  • Fry the green onions and plantain in oil in a sauté pan until soft.
  • Add the drained noodles to the vegetables.
  • Add an egg to the noodle vegetable mixture, mix well and stir fry until the egg is set.
  • Drain the wood ears and add to the noodles together with the bean sprouts, carrot and mix well.
  • Add seasoning to taste.

Forming the spring rolls

  • Add about a table spoon of noodles mixture to the bottom of a spring roll wrapper as shown on the picture.
  • Roll the bottom until half way.
  • Fold the outer parts of the wrapper in.
  • Use a brush or your hands to wet the top part of the spring roll.
  • Close the sprint roll.

Frying

  • The spring rolls can be fried in a sauté pan or deep fryer. Make sure they are fried until golden brown on all sides.