Shanghai Spring Rolls Recipe
Ingredients
| 1/2 lb lean pork or 2 pork chops | ||
| Dark soy sauce | 1 Tablespoon | |
| 1/2 Tbs Chinese rice wine | ||
| 1 tsp tapioca starch | ||
| Chinese mushrooms | 10 , dried | |
| Chinese Cabbage | 1/2 Pound | |
| Bean sprouts | 1/2 Pound | |
| 4 cups peanut or vegetable oil | ||
| Dark soy sauce | 1 1/2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| 1 1/2 Tbs tapioca starch dissolved in 2 Tbs water | ||
| spring | 25 | |
| 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.
Chef
