Spring Rolls

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::Spring Rolls

Fillings:
*0.5 c. shredded pork loin
*1 t. each: cornstarch,
cooking wine
*0.25 t. salt
*2 c. each: bean sprout;
*Chinese chives, cut to
1-inch sections
*0.5 c. shredded carrot
*1 T. sugar
*0.5 T. sesame oil
*0.75 t. salt
*0.25 t. pepper
Skin:
*16 egg roll skins
*Flour paste:
*2 T. each: flour, water (mix)
*oil

Method:

1. Filling: In a bowl, mix the pork with shredded pork loin, cornstarch, cooking wine and salt well. Heat the pan then add 4 T. oil; stir-fry the pork until it changes color. Remove. Blanch the bean sprouts, carrots, and Chinese chives in boiling water for 10 seconds. Remove them and plunge them into cold water to cool; drain. In a bowl, mix the pork, carrots, bean sprouts, Chinese chives, and shredded carrot, sugar, sesame oil, salt and pepper thoroughly. Divide the filling into 16 portions. 2. Dab some flour paste along one corner of the top half of the skin. Place a portion of filling in the center of the skin. Fold the lower third of the skin over the filling to one-third from the top corner. Fold in the two ends. Continue to wrap the skin to form a baton-like roll. Rolls should be about 4-inch long. Follow the same procedure for the other skins. 3. Heat the oil and deep-fry the egg rolls over medium heat for 4 minutes or until they are golden brown; remove and drain. Serve with soy sauce, ketchup or vinegar.

Total time:

45m

Cooking technique:

deep-frying

Cuisine:

Shanghai

Food menu:

appetizer

Cholesterol:

7mg

Carbohydrates:

32g