Spring Rolls Vegg

Recipe : Chinese Spring Rolls You can buy the spring roll skins at any Asian market and at most gourmet specialty food stores. Choose the type of skins that do not contain eggs. Serving: Serves: 5 Cook Time: 20 minutes Total Time: 45 minutes 2 tablespoons roasted sesame oil1 cup finely diced onions1 cup chopped fresh bean sprouts1 cup finely chopped mushrooms1 cup sliced water chestnuts or one 15-ounce can1 1/2 teaspoons Chinese Five Spices powder1 tablespoon minced garlic 1 cup chopped seitan (or tofu)3 tablespoons tamarindnd 3 tablespoons arrowroot, dissolved in 3 tablespoons water 10 spring roll skins
2 tablespoons barley malt syrup2 to 3 cups cooking oil for frying (not roasted sesame oil)


DIRECTIONS: Heat the oil in a large saucepan.Sauté the vegetables and spices.When the vegetables are half-cooked, add the seitan or tofu and tamari, and contine cooking for 4 to 5 minutes.Add the dissolved arrowroot to the vegetables, stirring constantly.When the sauce has thickened, remove from heat.Brush the edges of each spring roll skin with barley malt syrup.Put some filling in the middle of a skin and roll, keeping the seam facedown.Heat the cooking oil in a deep skillet or fryer to about 350 degrees F.Dip a metal spoon into the oil; then lift it out and place a spring roll on the spoon, gently settling it in the oil.Repeat until the skillet or fryer is filled with spring rolls.Fry the rolls until they are lightly browned.Drain on paper towels. Serve immediately with a Sweet and Sour Sauce.Serve with a brown rice pilaf and steamed vegetables.