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Spring Rolls

Source: The Heritage of Chinese Cooking
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Active Time:  35 Minutes
Total Time:  1 Hour 55 Minutes
  Makes 10
The spring roll is a traditional Chinese festival food, eaten at Chinese New Year, which officially heralds the coming of spring. The spring roll is basically a thin pancake-like wrapper encasing a mixture of meat and vegetables that is deep-fried until crisp and golden. The fillings used in spring rolls vary throughout the regions of China, with each region claiming theirs as the best.
For Filling:
3 tablespoons peanut oil
3 oz ground (minced) pork
3 oz fresh uncooked (green) shrimp (prawns), shelled, deveined, and cut into small bite-size pieces
1 cup (8 ounces) finely sliced boneless chicken breast
1 cup finely shredded celery
1 cup bean sprouts
1/2 cup  finely shredded bamboo shoots (available at Chinese stores)
6 chinese dried mushrooms (available at Chinese stores), soaked for 45 minutes, stalks removed, and finely shredded
For Seasonings:
1/2 teaspoon light soy sauce
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon cornstarch, mixed in 1/3 cup cold water, for thickening
10 spring roll wrappers, approximately 7 inches square (available ready-made at Chinese stores)
1 egg, beaten
2 teaspoons cornstarch, mixed in 1 tablespoon cold water, to make a paste for sealing the edges of the spring rolls
4 cups peanut oil, for deep-frying
Spring Rolls Recipe at
Heat the 3 tablespoons of oil in a wok, and stir-fry the ground pork over high heat for 1 minute. Add the shrimp and stir-fry for 30 seconds. Add all of the remaining filling ingredients and cook for 1 minute. Add the seasonings; then, stir in the thickening. Discard any excess liquid; there should be only enough moisture to "cling" to the mixture.

Spread 2 tablespoons of the filling evenly across the corner of a spring roll wrapper. Fold in the sides and firmly roll up shaping as firm and as round as possible. Moisten the edges of the sheet with a little of the cornstarch paste to seal the edges. Continue filling the remaining wrappers in the same way, lay them on a plate, and cover with plastic wrap until ready to cook.

Heat enough oil to cover the spring rolls to 375 degrees. Deep-fry the rolls until crisp and golden brown (4-5 minutes). Drain on paper towels. The spring rolls can be kept warm in a low oven (250 degrees) with the oven door ajar until you have completed the deep-frying.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 10
Calories: 370
Fat. Total: 25g
Fiber: 1g
Carbohydrates, Total: 23g
Sodium: 483mg
% Cal. from Fat: 61%
Cholesterol: 58mg
Protein: 12g
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