Shanghai Spring Rolls Recipe
Shanghai Spring Rolls is something really worth making, trust me on that. Serve this tasty Side Dish as often as you like! It is a Chinese cuisine delicacy. An incredible Shanghai Spring Rolls gets its taste from Pork. Add this Shanghai Spring Rolls to your list of choicest foods and make it whenever you want to.
Ingredients
1/2 lb lean pork or 2 pork chops
1 Tbs dark soy sauce
1/2 Tbs Chinese rice wine
1 tsp tapioca starch
8 to 10 Chinese dried mushrooms
1/2 lb Chinese cabbage
1/2 lb bean sprouts
4 cups peanut or vegetable oil
1 1/2 Tbs dark soy sauce
1/2 tsp salt
1/2 cup chicken broth
1 1/2 Tbs tapioca starch dissolved in 2 Tbs water
25 spring roll wrappers
4 Tbs flour mixed with 6 Tbs water
2 Tbs thin soy sauce
1 Tbs Chin Kiang vinegar
Directions
Slice and then shred the pork; then marinate with 1 Tbs soy sauce, 1/2 Tbs wine, and 1 tsp tapioca starch.
Soak the Chinese mushrooms in hot water for about 15 minutes; then discard the stems and shred.
Rinse the Chinese cabbage and then shred.
Rinse the bean sprouts with cold water, then drain.
Heat 2 Tbs oil in wok; stir fry the marinated shredded pork for about 1/2 minute, drain and remove to a plate.
Add the shredded cabbage to the wok, stir fry for a moment, add the shredded mushrooms, soy sauce, salt, and chicken broth, cover and cook about 2 minutes.
Then add pork and bean sprouts and stir fry for about 1/2 minute over high heat.
Thicken with tapioca paste and remove with a wired strainer to cool on a plate.
Place about 2 Tbs of the filling on each spring roll skin, roll tightly several times, fold right side to center, then left side to center; put some flour paste on the outer edge of skin to seal and roll into a tight roll.
Heat about 3 1/2 cups of oil in wok over high heat; turn to medium heat, then deep fry spring rolls until golden brown.
Soak the Chinese mushrooms in hot water for about 15 minutes; then discard the stems and shred.
Rinse the Chinese cabbage and then shred.
Rinse the bean sprouts with cold water, then drain.
Heat 2 Tbs oil in wok; stir fry the marinated shredded pork for about 1/2 minute, drain and remove to a plate.
Add the shredded cabbage to the wok, stir fry for a moment, add the shredded mushrooms, soy sauce, salt, and chicken broth, cover and cook about 2 minutes.
Then add pork and bean sprouts and stir fry for about 1/2 minute over high heat.
Thicken with tapioca paste and remove with a wired strainer to cool on a plate.
Place about 2 Tbs of the filling on each spring roll skin, roll tightly several times, fold right side to center, then left side to center; put some flour paste on the outer edge of skin to seal and roll into a tight roll.
Heat about 3 1/2 cups of oil in wok over high heat; turn to medium heat, then deep fry spring rolls until golden brown.
