Lunar New Year, also known as Chinese New Year or Spring Festival, celebrations begin today and last for a further 15 days. Food is always a big part of the festivities and Cathay Rendezvous has shared this vegetable spring roll recipe for anyone planning to ring in the Year of the Ox with some home-cooked Chinese cuisine. Over to them…  

Vegetable spring rolls are one of the most well-known starter dishes in Chinese cuisine. But keeping the crunchy texture of the pastry and the moisture of several vegetables isn’t easy. We’re glad to share our recipe to help you perfect it!

We’ll be open as usual (5pm-1am every day except Mondays) during Lunar New Year in case you prefer to order in. Find us on Deliveroo, UberEats and our website.

Vegetarian spring rolls from Cathay Rendezvous

Vegetable spring rolls

Ingredients

Spring roll pastry, 1 packet
50g of Black Fungus
50g of sweetcorn
1 small can of water chestnuts
1/2 white cabbage
2 large carrots
200g Chinese bamboo shoots
3 tsp of sesame oil
2 tsp five-spice powder
1 tsp oyster sauce (vegetarian version)
1 tsp soy sauce, to increase flavour
300g cornflour
200-500g vegetable oil
1 bottle sweet chilli sauce

Method
Vegetable spring rolls before frying

  • Wash all the vegetables and peel their skin. Open the tin of sweetcorn and drain the water. Soak black fungus in warm water until it's soft.
  • Then slice and mince the white cabbage, carrots, Chinese bamboo shoots, soaked black fungus and Chinese water chestnuts. Put them separately on plates.
  • Heat up a pan or a Chinese wok with the sesame oil and bring it to around 160°c. Then add white cabbage and carrots and keep stirring until their texture turn soft.
  • Then add the other chopped vegetables into the pan and mix with 1 teaspoon five spice powder and 2 teaspoon salt, 2 teaspoon oyster sauce and soy sauce. Carry on stirring all vegetables and make sure all seasoning has been mixed evenly.
  • Turn off the hob and move all the cooked vegetables into a big basket. Leave to cool place such as a sink next to the window. It will help accelerate water dripping off and also cool down the vegetables.
  • Mix cornflour with water to make a paste. Prepare a clean board. Microware the spring roll pastry for 1 minute and separate them piece by piece. They might be a little bit sticky, so carefully tear them apart. If you tear too fast, they might break.
  • Put one wrapper on the board, one corner towards yourself. Then add a spoon of vegetable mixture in the bottom part on it, fold over and then fold the two sides of the wrapper, like an envelope.
  • Spread some of the cornflour paste on the top part of the wrapper and then tightly roll the rolls up.
  • Heat the vegetable oil and fry the spring rolls in the hot oil for 4 minutes, until they turn a golden brown colour. Take them out and they’re ready to serve with the sweet chilli sauce.

Red envelopes at Wokyfest and 'Visit Bristol Happy new year of the Ox' text

More #FoodFriday recipes:

Related

Cathay Rendezvous
Restaurant
Cathay Rendezvous Interior

Beloved in Bristol for over 30 years, family-operated Cathay Rendezvous serves high quality authentic and modern Chinese cuisine, in the first purpose-built library in England.