Spring Rolls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. ground pork
½ lb. chicken breast or shrimp, chopped small
Marinade:
1 tbsp. white wine
½ tsp. salt
2 tbsp. cornstarch
½ tsp. accent
1 tbsp. water
Vegetables:
½ c. green onions, shredded
1 can bamboo shoots, shredded
5 c. fresh bean sprouts
1 tsp. accent
½ tsp. salt
2 tbsp. soy sauce
1 large carrot, grated
To assemble:
1 egg, beaten
egg roll wrappers
oil for deep frying
2 tbsp. sesame oil
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Directions: |
Directions:Mix marinade ingredients together. Add meats to marinade and allow to soak while preparing vegetables. Heat oil in wok. Stir fry vegetables. Using a slotted spoon remove vegetables from wok. Add meat mixture to wok and stir fry. Add vegetables back to wok and stir to combine. Fill egg roll wrappers by placing each wrapper on a flat surface to resemble a diamond. Put filling mixture in the center making a log shape between the right and left points about 1" - 1½" from the edges. Fold the top point down, over the filling extending beyond the filling by and inch or so. Fold the right point up onto the log covering part of the top point. Repeat with the left point of the wrapper. Brush beaten egg down both edges of the bottom point. Roll the log down to the tip of the bottom point, pressing on the roll as you go This will force the air out and will seal the filling inside. Heat the vegetable oil plus the 2 tbsp. sesame oil (a Chinese secret) in a deep fryer. Fry the egg roll until golden brown ( you will need to flip the egg roll to get it to brown uniformly. Drain on paper towel. Serve with sweet and sour sauce. (See recipe for sweet and sour pork). |
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Personal
Notes: |
Personal
Notes: It is important to get as much air out as possible when rolling the egg roll. If there is air trapped inside the egg roll it will act as a buoy and prevent the egg roll from staying turned over during frying. It is also important to seal the egg roll with the egg or the roll will come apart during frying and leave you with quite a mess.
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