Title: Sring Rolls
Categories: Dim sum, Snacks, Chinese
Yield: 12 Snacks
8 oz Spring roll pastry
Squares or circles
1 Egg, beaten
MMMMM--------------------------FILLING-------------------------------
3 Chinese dried mushrooms
2 oz Carrot or canned
-bamboo shoot
3 oz Cha Shiu or cooked
-ham, shredded
Salt and pepper
3 oz Uncooked boneless
-chicken, shredded
3 oz Uncooked lean
-boneless pork, shredded
1 ts Sugar
1 ts Light soy sauce
1 ts Dry sherry
1/4 ts Sesame oil
2 ts Cornflour
2 tb Water
2 tb Oil plus oil for
-deep frying
8 oz Bean sprouts
First prepare the filling: soak the mushrooms in cold water for 10
minutes, then drain and steam them for 15 minutes over boiling water.
Cook the carrot in boiling salted water then drain and shred it.
Alternatively shred the bamboo shoot. Shred the mushrooms Season the
shredded chicken and pork to taste. Mix these ingredents and add a
pinch of sugar and a few drops of soy sauce, sherry and sesame oil;
and 1/2 teaspoon of the cornfiour. Blend the remaining cornflour with
the water. Heat the oil in a wok or frying pan, then add the shredded
meats, Cook until browned. Add the mushrooms carrot, bean sprouts,
cha shiu or ham and all the remaining filling ingredients lncluding
the cornfiour mixture. Bring just to the boil and simmer for 2
minutes. Cool Lay a piece of pastry flat on the work serface and
place a little filling in the middle. Brush the edges with egg, then
fold thesides over and roll up from one end to seal. Make sure the
edges are well sealed. Heat the oil for deep frying to 190 c/375 F.
Cook the rolls until golden, drain and serve hot.
