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Active Time: 80 minutes
Total Time: 115 minutes
Yield: Makes 10
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| 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. |
RECIPE INGREDIENTS
| 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 |
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DIRECTIONS
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.
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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.
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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.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 10
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| Calories: | 370 |
Fat. Total: | 25g |
Carbohydrates, Total: | 23g |
| Cholesterol: | 58mg |
Sodium: | 483mg |
Protein: | 12g |
| Fiber: | 1g |
% Cal. from Fat: | 61% |
Fat, Saturated: | 0g |
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