Shanghai Spring Rolls
|Pork chops/2 pork chops||1⁄2 Pound|
|Dark soy sauce||1 Tablespoon|
|Chinese rice wine||1⁄2 Tablespoon|
|Tapioca starch||1 Teaspoon|
|Chinese dried mushrooms||10|
|Chinese cabbage||1⁄2 Pound|
|Bean sprouts||1⁄2 Pound|
|Peanut oil/Vegetable oil||4 Cup (64 tbs)|
|Dark soy sauce||1 1⁄2 Tablespoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Tapioca||1 1⁄2 Tablespoon, dissolved|
|Spring roll wrappers||25|
|Flour||4 Tablespoon, mixed|
|Soy sauce||2 Tablespoon (Use Thin Variety)|
|Vinegar||1 Tablespoon (Use Chin Kiang)|
Slice and then shred the pork; then marinate with 1 Tbs soy sauce, 1/2 Tbs wine, and 1 tsp tapioca starch.
Soak the Chinese mushrooms in hot water for about 15 minutes; then discard the stems and shred.
Rinse the Chinese cabbage and then shred.
Rinse the bean sprouts with cold water, then drain.
Heat 2 Tbs oil in wok; stir fry the marinated shredded pork for about 1/2 minute, drain and remove to a plate.
Add the shredded cabbage to the wok, stir fry for a moment, add the shredded mushrooms, soy sauce, salt, and chicken broth, cover and cook about 2 minutes.
Then add pork and bean sprouts and stir fry for about 1/2 minute over high heat.
Thicken with tapioca paste and remove with a wired strainer to cool on a plate.
Place about 2 Tbs of the filling on each spring roll skin, roll tightly several times, fold right side to center, then left side to center; put some flour paste on the outer edge of skin to seal and roll into a tight roll.
Heat about 3 1/2 cups of oil in wok over high heat; turn to medium heat, then deep fry spring rolls until golden brown.