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Asian - Spring Rolls Post by :joanw Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2556

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Asian - Spring Rolls

1 teaspoon sesame seed oil
6 ounces shredded pork
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1 teaspoon sesame seed oil
1/2 teaspoon minced garlic
4 ounces bamboo shoots -- finely shredded
6 medium dried black mushrooms -- presoaked and shredded
1 pound cabbage -- finely shredded
2 tablespoons sherry
1 teaspoon salt
3 tablespoons soy sauce
2 teaspoons sugar
1/2 teaspoon white pepper
1/2 cup chicken broth
2 scallions -- finely chopped
2 teaspoons cornstarch
2 tablespoons water
20 spring roll wrappers
Oil for frying


Heat wok or heavy skillet; add 1 teaspoon sesame seed oil and heat until hot. Add the pork (that has been marinated overnight with the 1-1/2 teaspoons soy sauce and 1 teaspoon cornstarch), and stir-fry for 30 seconds. Remove pork and drain oil.

Reheat wok or skillet, add 1 teaspoon sesame seed oil and toss pork back in; add garlic, bamboo shoots, dried black mushrooms and the cabbage. Sprinkle in the sherry, salt, soy sauce, sugar, and white pepper. Add chicken broth and stir for 2 minutes. Add the scallions and cornstarch-water mixture, stir until sauce thickens.

Remove mixture and put in a colander to cool and drain at least 2 hours.

Place about 2 tablespoons of the filling just below the center of spring roll wrapper; spread it lengthwise. Fold edge nearest to you over the mixture, then roll up fairly tight. After wrapping is rolled, turn in both edges and continue to roll away from the body. Seal it with beaten egg.

Deep-fry in hot oil until golden brown; drain on paper toweling.

Makes 20 spring rolls
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