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The crisp texture of vegetables and savory
seasonings makes the Chinese Spring roll a popular
appetizer
Makes about 2 dozen spring roll
Ingredients:
1 tablespoon oil
2 cups your choice of meat (cooked ham, Chinese
barbecued pork, raw pork, or raw chicken, cut
julienne; you can also add tiny shrimp or leave out
the meat entirely and substitute more vegetables)
6 Chinese dried black mushrooms, soaked to
reconstitute, then cut julienne
1/2 cup bamboo shoots, cut julienne
1 cup mung bean sprouts
1 small carrot, shredded
1-1/2 cups Chinese or regular green cabbage,
shredded
2
scallions, shredded
1/4 cup chicken broth (or vegetarian broth for a
vegetarian version)
2 tablespoons oyster sauce
2 teaspoons sugar
2 teaspoons
cornstarch (corn flour)
1 package spring roll or egg roll wrappers, thawed
if frozen
1 egg, beaten
4 cups oil for
deep-frying
plum sauce for dipping
Directions:
1.
Prepare filling: Heat oil in a wok. Add
meat and stir-fry briefly (until cooked through, if
raw). Add vegetables and stir-fry about 2 minutes.
Combine chicken broth, oyster sauce, sugar, and
cornstarch. Add to wok and stir-fry until sauce
thickens. Let filling cool before filling spring
rolls (refrigerate if you're in a hurry).
2. To prepare each spring roll:
Position one wrapper like a diamond with one point
facing you. Place about 2 tablespoons of filling in
a log shape across the bottom about 2" from the
lowest corner. Fold the bottom corner up over the
filling and tuck it behind the filling. Roll the
packet up once to enclose the filling securely.
Moisten the three remaining corners of the wrapper
with beaten egg. Fold the left and right corners to
the center and press down firmly to seal, forming an
envelope. Finish rolling up, sealing the top corner.
Repeat with remaining packets.
3. (Spring rolls may be prepared a few
hours ahead and refrigerated, covered with plastic
wrap, until ready to cook. Make sure they do not
touch each other or the dough will stick together.)
4. In a deep-fryer or wok, heat 4 cups of oil to 360
-375 degrees F. Deep-fry spring rolls a few at a
time, until crisp and golden. Drain on paper towels.
Serve the spring rolls hot, whole or cut in thirds,
with plum sauce as a dip.
More delicious Chinese appetizer and
snack recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
