---------- Recipe via Meal-Master (tm) v8.02

     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

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