MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shanghai-Style Chun Juan (Spring Rolls)
Categories: Pork, Wine, Greens, Mushrooms, Pastry
Yield: 25 Rolls
MMMMM----------------------PORK & MARINADE---------------------------
2/3 c Lean pork; finely shredded
1/4 ts Salt
1/2 ts Sesame oil
1 ts Shaoxing wine
1/2 ts Cornstarch
1/4 ts White pepper
MMMMM---------------------ASSEMBLY & FILLING--------------------------
1 sm Napa cabbage (9 c);
- fine shredded
8 Dried shiitake mushrooms *
4 tb Oil
Salt & white pepper
2 tb Shaoxing wine
1/2 ts Soy sauce
1 1/2 tb Corn starch; mixed with:
1 tb Water
2 ts Sesame oil
7 oz Pkg spring roll wrappers
Oil; for frying
* Soak them for a couple hours in water until they're soft and
thinly slice. Fresh mushrooms don't have as much flavor as dried.
Mix the pork with the marinade ingredients and let sit for 20 to
30 minutes. Shred the cabbage and slice your mushrooms.
Over medium heat, add 4 tablespoons of oil to your wok. Brown the
pork. Then add the mushrooms and cook for another couple of minutes
until fragrant. Add the napa cabbage and stir well. Season with
salt, white pepper, shaoxing wine, and soy sauce. Stir everything
together, cover the lid and let it cook over high heat for 2 to
3 minutes, or until the cabbage is wilted.
Uncover the lid and add the cornstarch slurry. Stir. The mixture
will start to thicken. You don't want there to be extra liquid in
the mixture, so add more of the corn starch/water mixture if need
be. Lastly, add sesame oil and stir everything thoroughly. Turn off
the heat and let the mixture cool completely.
The key to wrapping spring rolls is making sure that they're really
tight and not overstuffed. Place the wrapper in front of you so
that a corner is facing toward you. Use about 1-1/2 tb of the
mixture per spring roll, spoon it about 1-1/2" from the corner
closest to you. Roll it over once, and like you're making a
burrito, fold over both sides. Continue rolling it into a cigar
shape. With your fingers, brush a bit of water to the closing
corner of the wrap to seal it. Place each roll on a tray seam-side
down.
You can also prepare them ahead of time and freeze them.
To fry the spring rolls, use a small pot or shallow pan (which
requires less oil) and fill it with oil until it's about 1" deep,
just enough to submerge the spring rolls when frying. Heat oil
slowly over medium heat. To tell if the oil is ready, I just dip a
bamboo chopstick into the hot oil, and if some bubbles form around
the chopstick, then the oil is ready. Slowly add the spring rolls
one at a time, and fry them in small batches. Cook each side until
golden brown and drain on a paper towel. We like to serve them with
some Chinese black vinegar for dipping!
Recipe by Judy Yee
Recipe FROM:
https://thewoksoflife.com
Uncle Dirty Dave's Kitchen
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