Veal Spring Rous Recipe
Ingredients
| Steak | 1/2 Pound, finely chopped | |
| Salt | 2 Teaspoon, reduced | |
| Sugar | 1 Teaspoon | |
| Vegetable stock | 3 Tablespoon | |
| 4 Chinese mushrooms, soaked in warm water 20 minutes and shredded | ||
| Soybean sprouts | 1/2 Pound | |
| Onion | 1 , finely chopped | |
| Cabbage | 1/2 Pound, finely shredded | |
| Vegetable stock | 1 1/2 Tablespoon, blended | |
| 12 large eggless spring roll wrappers | ||
| Dip | ||
| Chili pepper | 5 Tablespoon | |
Directions
1 Combine veal, soy sauce and sugar and let stand 15 minutes. Heat vegetable stock in a non-stick frying pan. Add veal and stir-fry lightly. Add mushrooms, bean sprouts, onion and cabbage and stir-fry for a few minutes.
2 Stir in blended cornstarch and stock to thicken pan juices. Remove mixture. Allow to cool.
3 Divide mixture into 12 portions. Arrange spring roll wrappers with a corner pointing towards you. Place a portion of filling in center. Fold bottom point over filling. Fold sides to center. Brush with cold water. Roll up firmly. Place on an ungreased pan and bake at 400°F (200°C) 20-30 minutes.
2 Stir in blended cornstarch and stock to thicken pan juices. Remove mixture. Allow to cool.
3 Divide mixture into 12 portions. Arrange spring roll wrappers with a corner pointing towards you. Place a portion of filling in center. Fold bottom point over filling. Fold sides to center. Brush with cold water. Roll up firmly. Place on an ungreased pan and bake at 400°F (200°C) 20-30 minutes.
Chef
