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Imperial Rolls with Hot Chinese Mustard

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  Ground pork shoulder 3⁄4 Pound
  Chopped dried mushrooms 1⁄4 Cup (4 tbs)
  Arrowroot noodles 1⁄4 Cup (4 tbs), cut in 2-inch pieces
  Lukewarm water 2 Tablespoon
  Shredded carrots 3 Small
  Shredded cabbage 2 Cup (32 tbs)
  Onion 1 Medium, finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Egg 1 , slightly beaten
  Soy sauce 1 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Spring roll wrappers 25 (25 nos, 10 inches/25 cm diameter)
  Vegetable oil 1 1⁄2 Cup (24 tbs) (to deep-fry)

1. In a skillet, cook ground pork, stirring, until browned.
2. In a small bowl, soak mushrooms in hot water to cover for 10 minutes; drain.
3. In a separate bowl, soak noodles in lukewarm water about 10 minutes until liquid is absorbed.
4. In a large bowl, combine mushrooms, noodles, carrots, cabbage, onion, garlic, pork, egg, soy sauce and ginger. Mix well.
5. Place 2 tbsp (25 ml) of mixture on each wrapper. Fold in sides and roll up.
6. Deep-fry at 375°F (190°C) for 3 minutes; remove and place on paper towel. Deep-fry a second time about 4 minutes, until outside is golden brown. Drain on paper towel.
Serve hot.

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Imperial Rolls With Hot Chinese Mustard Recipe