This is part of my New Years Resolution.
Sure, they don't look much like squash in the photo but that is indeed one of the principal ingredients in these spring rolls. Chayote squash are a crisp a light-flavored squash that look like a green pear. (Extra photo behind cut tag.)
Their fresh taste works beautifully in spring rolls. They are in fact "spring rolls" rather than "egg rolls" since they contain no meat, that being the major difference between the two.
This was my first attempt to make spring rolls. Turns out... they're easy! And delicious to boot! Everyone out there who's a fan of these chinese appetizers should give it a try (with their veggie of choice).
1-2 chayote squash
1-2 cups mung bean sprouts
leafy portions of 1 large bok choy
1 cup mushrooms, coarsely chopped
2 tsp minced ginger
2 tsp soy sauce
1 tsp corn starch
salt and pepper to taste
package of spring roll or square won ton wrappers
mandolin slicer (recommended)
cookie sheet or other tray
oil and pot for deep frying
Note: The filling must be prepared ahead of time and chilled in the refridgerator.
Julienne the squash using the mandolin (or manually). Shred the bok choy leaves crosswise to the stem. Parboil the squash and leaves until the squash becomes slightly translucent; then remove both to cold water to stop the cooking process.
In a mixing bowl, add the mung beans, crumbling them with your hands as you do so. Add the vegetables, having drained them thoroughly first. Add the mushrooms, ginger, soy sauce, corn starch, salt, and pepper to the bowl. Mix thoroughly and then chill in the refridgerator for at least a half hour.
Remove mixing bowl to work surface with tray. In a small bowl, beat the egg with a bit of cold water. Open the package of wrappers.
To make a roll, remove and squeeze the liquid from a small amount of the filling. Lay a wrapper on your tray diagonally. Place the filling towards the bottom of the wrapper. Fold the lower point up, followed by the side points inwards. Brush some egg mixture onto the top flap of the wrapper and then roll the filled portion upwards. Stack and continue...
Try to time it so your deep frying oil is hot as you complete the rolls. Transfer them from the tray into the oil, being careful not to overcrowd the pot. Cook and turn them until they are uniformly golden brown. Put down paper towels on your tray so that the rolls will drain once you remove them. (A raised drying rack is even better!) Continue cooking in batches until all of the spring rolls are finished.