MMMMM------------------------SPRING ROLLS-----------------------------
20 Spring roll wrappers
3 c Plus 5 tablespoons vegetable
-oil, divided
2 1/2 c Finely shredded leeks
2 1/2 c Finely shredded Chinese or
-napa cabbage
1 tb Rice wine or sake, optional
3 c Bean sprouts, rinsed and
-drained
MMMMM-----------------------SERVING SAUCES----------------------------
Plum or duck sauce
Hot mustard
* softened in hot water, stems removed and caps finely shredded
To prepare Meat: Use a sharp knife or cleaver to trim away any fat or
gristle from pork loin. Cut meat across grain into 1/8- inch slices.
Cut slices into fine julienne shreds and place in bowl.
To prepare Marinade: Combine soy sauce, rice wine, sesame oil and
cornstarch in cup and pour over pork. Toss lightly to coat. Cover with
plastic wrap and let stand at room temperature 20 minutes.
To prepare Seasonings: Combine garlic, ginger and mushrooms in small
bowl or cup and set aside.
To prepare Sauce: Combine soy sauce, rice wine, sesame oil, pepper and
cornstarch in small bowl or cup and set aside. Mix egg, flour and
water in small bowl into smooth paste and set aside.
To prepare Spring Rolls: Separate wrappers and cover with cloth to
prevent them from drying out.
Heat wok or skillet over high heat. Add 3 tablespoons oil and heat
until very hot. Add shredded pork and stir-fry over high heat,
stirring constantly, until pieces change color and separate. Remove
with handled strainer or slotted spoon and set aside.
Add 2 tablespoons oil to wok and heat until very hot. Add seasoning
mixture and stir-fry about 15 seconds until fragrant. Add leeks and
stir-fry about 1 minute over high heat, then add cabbage. If mixture
is very dry, add 1 tablespoon rice wine. Continue cooking another
minute, then add bean sprouts and pork and Sauce mixture. Stirfry
briefly until Sauce has thickened, then spread mixture out on platter
to cool. (You may refrigerate.) If mixture is very wet, drain in
colander, pressing down on mixture with spatula.
On the counter, arrange spring roll wrapper like a diamond. Place
about 2 tablespoons filling in a straight line just below midway mark
of wrapper. If filling is very wet, squeeze out any excess liquid.
Brush some flour-egg mixture along opposite edge. Starting at bottom
edge, roll up Spring Roll and fold in both sides, then roll further
to enclose filling and two side edges inside. Press pasted edge to
seal. Repeat with remaining wrappers and filling.
Heat wok, deep-fryer or skillet. Add remaining 3 cups oil and heat to
375 degrees. Add 4 or 5 Spring Rolls and fry, turning occasionally,
until deep golden brown. Remove with handled strainer or slotted
spoon and drain in colander briefly, then on paper towels. Deep-fry
remaining Spring Rolls in same manner. To reheat Spring Rolls,
arrange on racks and heat until piping hot in 375-degree oven. Serve
with plum or duck sauce and hot mustard.
Per roll: 155 calories (15 percent from protein, 33 percent from
carbohydrate, 52 percent from fat), 6 grams protein, 13 grams
carbohydrate, 9 grams fat, 21 milligrams cholesterol, 114 milligrams
sodium.
