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Shanghai Spring Rolls

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Ingredients
  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
  Salt 1⁄2 Teaspoon
  Chicken broth 1⁄2 Cup (8 tbs)
  Tapioca 1 1⁄2 Tablespoon, dissolved
  Water 2 Tablespoon
  Spring roll wrappers 25
  Flour 4 Tablespoon, mixed
  Water 6 Tablespoon
  Soy sauce 2 Tablespoon (Use Thin Variety)
  Vinegar 1 Tablespoon (Use Chin Kiang)
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Pork

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