Pork And Vegetable Spring Rolls Recipe
These Spring Rolls are a yummy preparation that will definitely bowl your guests over at the next party! I served the Spring Rolls last week for a party at home and my guests wiped the plates clean in minutes!!! Don€™t miss this brilliant Spring Rolls recipe out.
Ingredients
Marinade:
1 teaspoon rice wine or dry sherry
1/4 teaspoon salt
1 teaspoon cornstarch
1/3 lb. ground pork
4 dried black mushrooms
2 cups hot water
4 cups shredded cabbage
1/2 cup shredded fresh carrots
3 cups boiling water
6 tablespoons vegetable oil
1/2 cup shredded bamboo shoots
1 teaspoon salt
1-1/2 teaspoons sugar
1/4 teaspoon pepper
3 tablespoons soy sauce
3 tablespoons cornstarch
1 tablespoon sesame oil
12 egg roll skins
2 tablespoons all-purpose flour
3 tablespoons water
6 cups oil for deep-frying
Sauces for dipping such as:
Soy sauce
Sweet & Sour Sauce
Hot Mustard Sauce or Hot Chili Sauce
Directions
Combine marinade ingredients in a medium bowl.
Add ground pork; mix well.
Let stand 10 minutes.
Soak dried mushrooms in 2 cups hot water until soft, 15 to 20 minutes.
Drain and remove hard stems.
Shred mushrooms with a cleaver.
Place cabbage and carrots in 3 cups boiling water in a medium saucepan.
Boil 2 minutes.
Drain and cover with cold water.
Let cool.
Drain and squeeze vegetables to remove excess water.
Heat 6 tablespoons oil in a wok over medium heat 30 seconds.
Add marinated pork.
Stir-fry 2 minutes until pork is no longer pink.
Remove pork with slotted spoon and set aside.
Combine vegetable mixture and bamboo shoots in wok.
Stir-fry until soft, about 5 minutes.
Add salt, sugar, pepper, soy sauce, cornstarch and cooked pork to vegetables; mix well.
Remove from heat.
Add sesame oil; mix well.
Place 1 egg roll skin on a flat surface with corners at top, bottom, left and right.
Combine flour and water in a small cup.
Place 1/2 cup of pork filling just below the center of egg roll skin.
Fold bottom corner over filling.
Roll once and fold left and right corners over filling.
Continue rolling toward top corner.
Dab a little flour and water mixture under the top corner.
Press firmly to seal.
Repeat with remaining egg roll skins and filling.
Heat 6 cups oil in a clean wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower several egg rolls into hot oil with a slotted metal spoon.
Deep-fry several at a time 2 minutes.
Turn each egg roll and deep-fry other side 2 minutes.
Egg roll skins should be golden brown.
Remove with slotted spoon, draining well over wok.
Repeat with remaining egg rolls.
Add ground pork; mix well.
Let stand 10 minutes.
Soak dried mushrooms in 2 cups hot water until soft, 15 to 20 minutes.
Drain and remove hard stems.
Shred mushrooms with a cleaver.
Place cabbage and carrots in 3 cups boiling water in a medium saucepan.
Boil 2 minutes.
Drain and cover with cold water.
Let cool.
Drain and squeeze vegetables to remove excess water.
Heat 6 tablespoons oil in a wok over medium heat 30 seconds.
Add marinated pork.
Stir-fry 2 minutes until pork is no longer pink.
Remove pork with slotted spoon and set aside.
Combine vegetable mixture and bamboo shoots in wok.
Stir-fry until soft, about 5 minutes.
Add salt, sugar, pepper, soy sauce, cornstarch and cooked pork to vegetables; mix well.
Remove from heat.
Add sesame oil; mix well.
Place 1 egg roll skin on a flat surface with corners at top, bottom, left and right.
Combine flour and water in a small cup.
Place 1/2 cup of pork filling just below the center of egg roll skin.
Fold bottom corner over filling.
Roll once and fold left and right corners over filling.
Continue rolling toward top corner.
Dab a little flour and water mixture under the top corner.
Press firmly to seal.
Repeat with remaining egg roll skins and filling.
Heat 6 cups oil in a clean wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower several egg rolls into hot oil with a slotted metal spoon.
Deep-fry several at a time 2 minutes.
Turn each egg roll and deep-fry other side 2 minutes.
Egg roll skins should be golden brown.
Remove with slotted spoon, draining well over wok.
Repeat with remaining egg rolls.
