Tuesday, February 26, 2008

Spring Roll Recipe

Ingredients :

6 dried black mushrooms
1/4 pound lean pork
Marinades for Shrimp and Pork:
1 tbsp soy sauce
1/4 teaspoon sesame oil
A pinch of cornstarch
10 medium raw shrimp, shelled and deveined
1 tablespoon rice wine, dry sherry or sake
1 teaspoon cornstarch
1 cup mung bean sprouts
1/2 red bell pepper
4 Chinese garlic chives
1/2 carrot
1 cup shredded Napa cabbage
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine or dry sherry
2 tablespoons dark soy sauce or low-sodium chicken broth
1 teaspoon sesame oil
For Frying Spring Rolls:
4 cups oil for deep-frying, plus about 6 tablespoons for stir-frying
1 teaspoon chopped garlic
1 teaspoon chopped ginger
24 spring roll wrappers
Dipping Sauces:
plum sauce or duck sauce
Chinese hot mustard

Method Of Preparation:

Spring Rolls Directions:
Soften the mushrooms by soaking in hot water for 20 to 30 minutes.
Squeeze out any excess water.
Cut off the stems and slice finely.
Cut the pork into matchsticks.

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