|
Winter
Squash Spring Rolls
|
|
|
Peel and cut into large chunks: |
| 1 |
c |
winter squash (butternut,
acorn, or pumpkin) |
|
|
and steam until soft. |
|
|
|
|
|
Puree the squash in a mixing bowl, with: |
| 2 |
T |
fresh lime juice |
| 1/4 |
t |
chinese 5 spice powder |
| 1/8 |
t |
dried hot chili flakes |
|
|
salt, to taste |
|
|
|
|
|
Saute in a little peanut oil: |
| 1/2 |
c |
black mushrooms, chopped coarsely |
| 1/2 |
c |
leeks, diced |
| 1/2 |
c |
smoked tofu, cut into small cubes |
|
|
and stir into the squash mixture. |
|
|
|
|
|
Roll into (small) eggroll wrappers, sealing
the edge by moistening it with a mixture of: |
| 2 |
T |
water |
| 1 |
T |
cornstarch |
|
|
Fry in 1/2" to 1" of oil heated to 350º,
turning to maintain an even, golden brown color all around. Drain
excess oil on paper towels. Serve with soy sauce or Duck
Sauce (Eggroll Dipping Sauce). |
|
Notes &
Variations:
-
For black mushrooms, you can saute fresh shitake
mushrooms, or else reconstitute dried black mushrooms by soaking in hot
water for a few minutes, and slice them. In either case, remove the
stems, as they tend to be tough. You can boil the stems, along with
shrimp shells, to make a shrimp stock that freezes nicely.
-
If you can't find smoked tofu, try marinated
tofu (or plain, firm tofu soaked in soy sauce), diced and sauteed briefly
in a little oyster sauce and peanut oil.
-
To roll the spring rolls, place some filling
near the front edge, fold the sides in so there is about an inch of overlap
on either side. Carefully roll it up, keeping the sides tucked.
-
You can keep rolled spring rolls in the refrigerator
overnight by placing them on a plate and covering them with a moistened
dish towel.
|
|