AUTHENTIC CHINESE SPRING ROLLS RECIPE - CHINESE.FOOD.COM
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
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 VEGETABLE SPRING ROLLS - MY WAY TO COOK
A delicious recipe with crunchy crust filled with vegetables. I love the way the spring rolls look, the small green leaf in the middle gives it a very unique look. I always make it whenever I have special guests at home and need to make something fast and deliciously beautiful.
Provided by ila
Categories Snacks
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Finely slice all vegetables.
- Heat pan and add 1½ teaspoon oil , add black pepper.
- Add all other vegetables and noodles. keep sprinkling a litter water if needed to cook noodles, but not too much.
- Add soya sauce and mix well.
- Filling is ready, now its time to roll the spring rolls :). I’ve used ready made rolls sheet available in super market. Before making rolls. mix a tablespoon water and all purpose flour in bowl to make a paste. This paste will work like glue to pack our spring rolls.
- Fold the rolls and deep fry. For details how to fold, look at the step by step pictures given below.
Nutrition Facts : Calories 192 kcal, SugarContent 6 g, SodiumContent 312 mg, FatContent 4 g, SaturatedFatContent 1 g, TransFatContent 1 g, CarbohydrateContent 35 g, FiberContent 5 g, ProteinContent 6 g, ServingSize 1 serving
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