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Spring Rolls (Great Chefs)



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  • Cooking Time: N/A

Spring Rolls (Great Chefs)

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Heat the vegetable or peanut oil in a wok. When hot, add the pork and
brown.

Add garlic, ginger, bamboo shoots, black mushrooms and cabbage. Cook
and toss with half of the wine, light soy sauce, and sesame oil, then add
boiling chicken broth. Cover and simmer for 30 seconds.

Thoroughly mix the salt, sesame oil, white pepper, cornstarch, oyster
sauce, and dark soy sauce in a bowl. Add to the wok. Cook and toss the
mixture, then remove and cool.

Put a dab of the mixture on a spring roll skin; fold and seal it with
beaten egg.

Deep fry the rolls to a golden brown in a 365 F oil.



Ingredients:

1/4 c Oil, vegetable OR
1/4 c Oil, peanut
8 oz Boston butt, minced
1 ts Garlic, minced
1 ts Ginger, minced
2 oz Shoots, bamboo
2 oz Mushrooms, black, soaked
-- in warm water
1/2 c Cabbage, shredded
2 oz Wine, rice OR
2 oz Sherry
2 tb Sauce, light soy
1 tb Oil, sesame
1/4 c Broth, chicken, boiling
Salt (to taste)
Pepper, white (to taste)
1 tb Cornstarch
1 tb Sauce, oyster
1 tb Sauce, soy, dark
12 Skins, spring roll
Oil, for deep fat frying

Serves:

4 Servings

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