Vegetal Roll Con Verduras Salteadas Al Wok Y Puerro Crujiente Recipe

Dry and fry leek

Pat the thinly sliced leek dry with paper towels to remove moisture. Heat the neutral frying oil in a small deep skillet or pot to 350°F (175°C) or until a small piece of bread sizzles and browns in ~20–30 seconds. Working in small batches, carefully add the leek strips to the hot oil and fry, stirring gently, until they turn golden brown and crisp, about 20–40 seconds per batch. Use a slotted spoon to transfer the fried leeks to a paper towel-lined tray. Immediately sprinkle with fine sea salt and toss lightly. Set aside to cool — they will become crunchier as they cool.

Whisk together hoisin, soy sauce, rice vinegar, water, chili paste (if using) and sesame oil in a small bowl until smooth. Taste and adjust sweetness or acidity as needed. Transfer to a serving bowl and refrigerate until ready to serve.

Prep

Have all vegetables washed, trimmed and cut (carrot julienned, bell pepper thinly sliced, baby corn halved lengthwise, mushrooms sliced, peas trimmed and halved, green onions cut into 1-inch pieces). Mix soy sauce, oyster or mushroom sauce, sesame oil and rice vinegar in a small bowl. Combine cornstarch and water to make a slurry.

Heat wok

Place a wok or large skillet over high heat until very hot. Add 2 tbs neutral oil and swirl to coat. The oil should shimmer but not smoke aggressively.

Aromatics

Add minced garlic and ginger to the wok and stir-fry for 8–12 seconds until fragrant, taking care not to burn them.

Vegetables — quick order

Add carrots and baby corn first and stir-fry 1 minute. Add bell pepper and mushrooms and stir-fry 1 minute. Add snap peas and green onion pieces and stir-fry another 30–45 seconds — vegetables should be crisp-tender and brightly colored.

Sauce and finish

Pour the soy/oyster/sesame/rice vinegar mixture over the vegetables and toss. Give the cornstarch slurry a quick stir and add to the wok; stir constantly 20–30 seconds until sauce slightly thickens and coats the vegetables. Season with salt and black pepper to taste. Remove from heat and transfer to a bowl to cool slightly so the filling isn’t too wet when assembling rolls.

Prepare wrappers

If using rice paper: submerge one sheet in warm water for 10–15 seconds just until pliable, lay flat on a damp tea towel. If using wheat spring roll wrappers: keep them covered with a damp cloth to prevent drying. Lightly brush one side with neutral oil if you plan to shallow-fry or bake to promote crisping.

Fill and roll

Place about 2–3 tablespoons of the cooled wok vegetables lengthwise near the bottom third of the wrapper. Fold the bottom edge over the filling, fold both sides in snugly, then roll tightly to close. Brush the outside seam with a little oil to help seal. Repeat with remaining wrappers and filling (should yield about 8 rolls).

Cook the rolls

Option A — shallow-fry: Heat 2–3 tbs neutral oil in a skillet over medium-high heat. Fry rolls seam-side down first, turning so all sides become golden and crisp, about 2–3 minutes per side. Drain on paper towels. Option B — bake: Preheat oven to 200°C (400°F). Place rolls seam-side down on a baking sheet lined with parchment, brush lightly with oil, and bake 12–15 minutes, turning once, until evenly browned and crisp. Option C — air-fryer: Preheat to 200°C (400°F) and air-fry for 8–10 minutes, flipping halfway, until golden and crisp.

Final garnish

Place rolls on a serving platter, sprinkle with toasted sesame seeds if using, and top or scatter the cooled crispy leek over the rolls just before serving to preserve crunch.