Title: SPRING ROLLS (GREAT CHEFS)
Categories: Appetizers, Chinese
Yield: 4 servings
1/4 c Oil, vegetable OR
1/4 c Oil, peanut
8 oz Boston butt, minced
1 ts Garlic, minced
1 ts Ginger, minced
2 oz Shoots, bamboo
2 oz Mushrooms, black, soaked
-- in warm water
1/2 c Cabbage, shredded
2 oz Wine, rice OR
2 oz Sherry
2 tb Sauce, light soy
1 tb Oil, sesame
1/4 c Broth, chicken, boiling
Salt (to taste)
Pepper, white (to taste)
1 tb Cornstarch
1 tb Sauce, oyster
1 tb Sauce, soy, dark
12 Skins, spring roll
Oil, for deep fat frying
Heat the vegetable or peanut oil in a wok. When
hot, add the pork and brown.
Add garlic, ginger, bamboo shoots, black
mushrooms and cabbage. Cook and toss with half of the
wine, light soy sauce, and sesame oil, then add
boiling chicken broth. Cover and simmer for 30
seconds.
Thoroughly mix the salt, sesame oil, white
pepper, cornstarch, oyster sauce, and dark soy sauce
in a bowl. Add to the wok. Cook and toss the
mixture, then remove and cool.
Put a dab of the mixture on a spring roll skin;
fold and seal it with beaten egg.
Deep fry the rolls to a golden brown in a 365 F
oil.
Source: Great Chefs of New Orleans, Tele-record Productions - 1983
: www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
: Chefs The Wong Brothers, Trey Yuen
Restaurant, New Orleans
