MMMMM------------------------SPRING ROLLS-----------------------------
20 Spring roll wrappers
3 c Vegetable oil; +5 tb,
- divided
2 1/2 c Leeks; finely shredded
2 1/2 c Chinese or napa cabbage;
- finely shredded
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
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.
Prepare Marinade:
Combine soy sauce, rice wine, sesame oil, and corn starch in cup
and pour over pork. Toss lightly to coat. Cover with plastic wrap
and let stand at room temperature 20 minutes.
Prepare Seasonings:
Combine garlic, ginger, and mushrooms in small bowl or cup and set
aside.
Prepare Sauce:
Combine soy sauce, rice wine, sesame oil, pepper, and corn starch
in small bowl or cup and set aside. Mix egg, flour, and water in
small bowl into smooth paste and set aside.
Prepare Spring Rolls:
Separate wrappers and cover with cloth to prevent them from drying
out.
Heat wok or skillet over high heat. Add 3 tb 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 tb 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 tb 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 F. 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 F oven. Serve
with plum or duck sauce and hot mustard.
Per roll: 155 cal (15% from protein, 33% from carbs, 52% from fat),
6 g protein, 13 g carbs, 9 g fat, 21 mg cholesterol, 114 mg sodium
