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Spring rolls
Ingredients (8 rolls)
- 2 ounces pork or chicken breast, cut in thin strips, 2 inch long
- 2 ounces shrimp,peeled, deveined, and cut in 1/2-inch pieces
- 2 teaspoons soy sauce
- 2 teaspoons rice wine or dry sherry
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- 3 ounces bean sprouts, rinsed, drained
- 1/4 cup bamboo shoots, cut in 2 inch long thin strips
- 1/4 cup carrots, cut in 2 inch long thin strips
- 2 ounces thinly sliced fresh mushrooms
- 3 scallions, cut in 2 inch lengths and shredded
- 1 garlic clove, minced
- 1/2 teaspoon sugar
- 1/2 teaspoon black bean and garlic sauce
- 1/2 teaspoon soy sauce
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
- 8 spring roll wrappers
Instruction
- Place the pork and shrimp in separate bowls. In a small bowl, combine
the soy sauce, rice wine, sesame oil, and sugar. Pour half the mixture
over the pork and half over the shrimp. Mix both well and marinate for
20 minutes.
- Heat a wok or nonstick skilltet over medium-high heat; then add 2
teaspoons of oil. When it is almost smoking, add the pork and stir-fry
for 1 minute; then add the shrimp and cook for 1 minute longer. Transfer
the mixutre to a large bowl.
- Add 2 more teaspoons of oil. When it is almost smoking, add the bean
sprouts, napa chbbage, bamboo shoots, carrot, mushrooms, scallions,
and garlic, and cook for 2 minutes, or until crispy tender. Add 1/2
teaspoon sugar,1/2 teaspoon black bean and
garlic sauce, and 1/2 teaspoon soy sauce and
mix well.
- Return the pork and shrimp to the pan; Then add the cornstach mixture
and cook for 30 seconds longer, or until the sauce has thickened. Transfer
the mixture to the bowl and let it cool. Drain off as much liquid as
possible, and then divide the mixture into 8 portions.
- Wrap the filling as the photos shows. Seal the wrapper with a solution
of water and flour. Deep fry. Serve hot.
Note: Deep fried spring rolls freeze well. Do not freeze before deep frying, since the wrappers tend to tear when they are dry and frozen.
