CHINESE SPRING ROLLS CALORIES RECIPES

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AUTHENTIC CHINESE SPRING ROLLS RECIPE - CHINESE.FOOD.COM



Authentic Chinese Spring Rolls Recipe - Chinese.Food.com image

This recipe comes from a Chinese cooking teacher who is herself Chinese. She taught us home-style Chinese cooking. This recipe takes some time to make, but is well worth it. Better than the best restaurant fare!

Total Time 2 hours 30 minutes

Prep Time 2 hours

Cook Time 30 minutes

Yield 50 rolls - cut in half diagonally for 100 pieces to s

Number Of Ingredients 33

2 lbs ground lean pork
2 tablespoons cornstarch
2 tablespoons rice wine vinegar
2 tablespoons dry sherry
1 teaspoon salt
10 -12 cups cabbage, shredded
12 ounces carrots, shredded
1 (8 ounce) can bamboo shoots, squeezed of excess moisture and shredded
8 -10 dried shiitake mushrooms, rehydrated in boiling water, squeezed and shredded
1 bunch green onion, thinly sliced
2 tablespoons cornstarch
1 teaspoon sugar
1/2 teaspoon white pepper
4 tablespoons soy sauce
1 -2 teaspoon sesame oil
1 -2 tablespoon dry sherry
50 spring roll wrappers, paper-thin wheat-based, thawed if frozen. Wei-Chan brand recommended
4 tablespoons all-purpose flour
6 tablespoons water
1 quart vegetable oil
2 tablespoons hot sauce, Frank's or Durkee brand recommended
3 tablespoons soy sauce
3 tablespoons water
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon dry sherry
6 tablespoons apricot jam
2 tablespoons dry sherry
4 -6 tablespoons soy sauce
4 teaspoons rice vinegar
1 green onion, sliced
1 dash white pepper
1 tablespoon hot sauce, Frank's or Durkee brand recommended (optional)

Steps:

  • Mix marinade ingredients well. Add pork. Mix well and marinate at room temperature for about 20 minutes.
  • Saute cabbage and carrots in 1 - 2 tablespoons vegetable oil in wok until crisp-tender. Alternately, steam vegetables in a bamboo steamer until crisp-tender (about 5 minutes). Spread out on a cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you’re in a hurry) until thoroughly cold. Saute meat in wok in 1 - 2 tablespoons vegetable oil until no longer pink. Continue to saute until all moisture/juices have evaporated. Meat should appear dry. Spread out on another cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you’re in a hurry) until thoroughly cold. Stir together cooled meat, binder mixture, cooled cabbage and carrots, bamboo shoots, mushrooms and green onions. Mix well. Make sure filling is cool to the touch.
  • Combine sealer ingredients and mix until smooth. Place one wrapper on the counter with a point facing toward you, so the wrapper looks diamond-shaped, not square. Place a small amount of filling, about 1/4 cup, about 1/3 of the way up on on the wrapper. roll the wrapper tightly, tucking in the sides, to form a narrow finished roll about 1/2 to 2/3 inch in diameter. Seal the roll by brushing the triangle end flap with sealer for about the last 1-1/2 to 2 inches. Keep finished rolls under a damp towel or a couple of damp paper towels. Can be refrigerated or frozen at the point. For long term storage in freezer, put rolls in plastic bags.
  • To make the dipping sauce, combine all ingredients and stir well. To make the alternate dipping sauce, combine all ingredients in a small sauce pan. Simmer 5 minutes, stirring until smooth. Strain and cool.
  • Heat 1 quart vegetable oil in wok to about 350 degrees. Add rolls one at a time. Do not crowd. Cook in batches of 8 to 10 until deep golden brown. Drain on paper towels. Regulate heat as necessary to maintain temperature. Don’t let temperature go over 375 degrees. Cut in half diagonally and serve warm with a Chinese mustard for dipping and one of the soy-sauce based dipping sauces listed above. Cutting the rolls in half diagonally facilitates absorption of the sauce into the filling when the roll is dipped. Also, it makes the rolls go farther and be easier for people to handle at a party, etc. Cooled rolls can be reheated at 350 degrees for 10 minutes, wrapped in foil.

Nutrition Facts : Calories 251, FatContent 21.6, SaturatedFatContent 3.7, CholesterolContent 13.8, SodiumContent 347.6, CarbohydrateContent 10, FiberContent 1, SugarContent 2.3, ProteinContent 4.8

CHINESE SPRING ROLLS | CHINA SICHUAN FOOD



Chinese Spring Rolls | China Sichuan Food image

Chinese deep-fried spring roll for Chinese New Year

Provided by Elaine

Categories     dim sum

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 20

Number Of Ingredients 17

20 spring roll wrappers
1 cup shredded pork
1 cup shredded carrot
1 cup shredded napa cabbage (, white part recommended )
2 tbsp. Cooking oil
1 tbsp. oyster sauce
50 g bean sprouts
oil for deep-frying
1 tbsp. flour
1 tbsp. water
1/4 tsp. white pepper
1/4 tsp. salt
1/2 tsp. sugar
1/2 tsp. light soy sauce
1 tbsp. Shaoxing cooking wine
2 tsp. cornstarch
1 tbsp. sesame oil

Steps:

  • Marinate pork with all the marinating sauce in a small bowl. Set aside for around 15 minutes.
  • Heat up around 2 tablespoons of cooking oil in wok, add shredded pork in and fry until there is no pink color any more. Transfer immediately to avoid overcook since we will deep fry later.
  • Finely shredded other vegetables. Heat up around 1/2 tablespoon oil in wok and fry all the other side ingredients until slightly soft. Sprinkle pinch of salt and mix well.
  • Prepare all the ingredients (fried pork and side ingredients) and your spring roll wrappers. Whisk the slurry in a small bowl.
  • Assemble the spring roll one by one as the picture showed.
  • Pre-heat the oil for deep-frying in a small pot or a wok. When the oil is ready, place a chopstick in and there will be lots of small bubbles around it. Or you can use leftover wrappers for testing. The content can float on surface immediately. The oil temperature should be around 160 degree C or 320 degree F.
  • Slowly slide the spring rolls in and deep fry in small batches. Deep fry until the spring rolls become lightly browned.
  • Heat the oil around2-3 minutes (oil temperature around 190~200 degree C or 390 degree F )and then place all of the spring rolls in and then continue frying for 10 seconds. Watch carefully until the they are almost browned.
  • And then drain on a paper towel before serving. You can serve along with some of your favorite sauces.

Nutrition Facts : Calories 79 kcal, CarbohydrateContent 3 g, ProteinContent 9 g, FatContent 2 g, CholesterolContent 29 mg, SodiumContent 302 mg, ServingSize 1 serving

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