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Wolfgang Puck's Spring Rolls With Our Lychee Basting Sauce

2 tbsp fresh ginger, chopped
1 tbsp garlic chopped
2 tbsp green onions, chopped
Pinch of red pepper flakes
½ cup peanut oil
Pinch of salt
Pinch of freshly ground black pepper
Pinch of sugar

½ cup onions, julienned
1 medium carrot, julienned
4 ounces shitake muchrooms, stems discarded, sliced into julienne
1½ cups red bell pepper, julienned
2 cups green cabbage, julienned
3 tbsp peanut oil, for stir frying
Salt and freshly ground black pepper
4 ounces glass noodles, soaked in water for 10 minutes, chopped into smaller strands
¼ cupmushroom soy sauce
2 tbsp chili paste
1 tbsp Asian sesame oil
½ cup cilantro, chopped

To form Spring rolls:
1 package wonton wrapper
1 egg with 1 tbsp each of water and cornstarch, beaten together for eggwash
Peanut oil, for deep frying

Sweet Lychee Dipping/Basting Sauce


1.  Prepare the aromatic mixture in a food processor, combine the ginger, garlic, green onion and red pepper flakes. turn on machine, slowly add oil and process mixture to a puree. Cook mixture in a small saucepan over medium heat for 1 to 2 minutes. Season with salt, pepper and sugar, Set aside.

2.  Prepare the filling: In a wok or heavy skillet, stir fry mushrooms in peanut oil for 30 seconds, then add remaining vegetables and cook for 1 minute. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodle, mushroom soy sauce, chili paste, sesame oil, and cilantro. Add aromatices mixture. Season with salt and pepper. Set aside to cool completely. When ready to form spring rolls,squeeze out all of the excess liquid.

3.  To make the spring rolls, place about ¼ cup of prespared filling per wonton wrapper. Place the filling as per directions alongside.Roll the wrapper, tuck ends in. and complete as if wrapping a parcel. Seal the edges with the eggwash. Repeat the process until all filling is used.

4.  In a heavy deep saucepan, heat oil to 350 degrees F and deep fry spring rolls, 3 or 4 at a time until golden, about 2 to 3 minutes. Drain on paper towels.


Trim off the ends and slice diagonally. Drizzle top with Lychee Sweet Sauce. Serve immediately.

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