Imperial Rolls with Hot Chinese Mustard Recipe
Ingredients
| Pork shoulder | 3/4 Pound | |
| Dried mushrooms | 1/4 Cup (16 tbs), chopped | |
| Arrowroot | 1/4 Cup (16 tbs), cut into pieces | |
| Lukewarm water | 2 Tablespoon | |
| 3 shredded small carrots | ||
| Shredded cabbage | 2 Cup (16 tbs) | |
| Onion | 1 Medium, finely chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| 1 egg, slightly beaten | ||
| Soy sauce | 1 Tablespoon | |
| Ground ginger | 1/2 Teaspoon | |
| 25 frozen spring roll wrappers (10 inches/25 cm diameter) | ||
| Vegetable oil to deep-fry | ||
Directions
1. In a skillet, cook ground pork, stirring, until browned.
2. In a small bowl, soak mushrooms in hot water to cover for 10 minutes; drain.
3. In a separate bowl, soak noodles in lukewarm water about 10 minutes until liquid is absorbed.
4. In a large bowl, combine mushrooms, noodles, carrots, cabbage, onion, garlic, pork, egg, soy sauce and ginger. Mix well.
5. Place 2 tbsp (25 ml) of mixture on each wrapper. Fold in sides and roll up.
6. Deep-fry at 375°F (190°C) for 3 minutes; remove and place on paper towel. Deep-fry a second time about 4 minutes, until outside is golden brown. Drain on paper towel.
Serve hot.
2. In a small bowl, soak mushrooms in hot water to cover for 10 minutes; drain.
3. In a separate bowl, soak noodles in lukewarm water about 10 minutes until liquid is absorbed.
4. In a large bowl, combine mushrooms, noodles, carrots, cabbage, onion, garlic, pork, egg, soy sauce and ginger. Mix well.
5. Place 2 tbsp (25 ml) of mixture on each wrapper. Fold in sides and roll up.
6. Deep-fry at 375°F (190°C) for 3 minutes; remove and place on paper towel. Deep-fry a second time about 4 minutes, until outside is golden brown. Drain on paper towel.
Serve hot.
Chef
