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CHINESE SPRING ROLLS 1 lb. combined pork, chicken and shrimp 1 tsp. soy sauce 1 tsp. rice cooking wine 1/4 tsp. ginger root juice 3 large dried black mushrooms, soaked for 40 minutes, then drained 6 oz. canned bamboo shoots, drained and chopped 1 lb. bok choy chopped up 2 oz. Chinese thin bean threads, soaked for 5 minutes, drained and cut into 1/3 lengths 1/2 c. chopped onion 3 stalks scallions, minced 2 tsp. potato starch 1 1/2 tsp. sugar 2 1/4 tsp. salt 1/4 tsp. black pepper 1 clove garlic, crushed 1 tsp. sesame oil 1 to 2 jars peanut oil for cooking to be used as needed 1 egg white, beaten with 1 Tbsp. water 16 sheets spring roll skin Mix the meat and shrimp together with the soy sauce, wine and ginger root juice and set aside for 10 minutes. With about 3 tablespoons peanut oil, stir-fry the onion and black mushrooms together until fragrant (2 to 3 minutes). Add bamboo shoots and bok choy and cook until the cabbage is wilted. Stir in bean threads, sugar, salt, pepper, garlic and potato starch. Add oil as needed to the pan. Stir-fry the scallions and add the marinated meat and cook until well done. Gently toss all the cooked vegetables with the meat and set aside. After cooking the mixture, drain it well. Squeeze out the liquid before you place it on the spring roll skin. Heat enough oil for deep frying (oil must be heated to 350 degrees before you start making the spring rolls since they have to be cooked immediate- ly). Spread a sheet of spring roll skin on a flat board. Place about 1/3 cup of filling in center of the skin. (Note: Take skin and turn so that when facing you it looks like a diamond shape.) Now take the egg white and water mixture and brush the top of the diamond shape about 2 inches down from the top and that will seal in the roll when being rolled up. When the mixture is in the center or a little lower of center, start rolling up tightly a few times and stop. Then fold over one end on right, then on left and continue rolling until the top is pressed down and almost looks like an envelope. Never pile up warm spring rolls. You may freeze them uncooked but you would have to sprinkle them with potato starch and then put tin foil in between each roll. Or you can deep fry and then freeze. If you freeze them cooked, drain them on paper toweling very well. I doubled the recipe and had a good supply for several months. There are two sizes of skins; I used the larger ones. If you prefer you can use chicken, pork or shrimp separately. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |