SPRING ROLLS AND EGG ROLLS RECIPES

Name: Shanghai Spring Rolls (Or Egg Rolls)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 12-14 pieces
Ingredients: 1/4 lb raw pork, shredded; 1 raw chicken breast half, shredded; 1/2 lb raw small shrimp or 1/2 lb shrimp, cut into small pieces; 1/2 head cabbage, shredded; 8 -10 dried Chinese mushrooms, soak in boiling water, stems removed & shredded; 3 scallions, shredded; 1/3 cup chicken stock; 1/2 tablespoon salt (to taste); 3 tablespoons dry sherry; 1 tablespoon sugar; vegetable oil, to stir fry and deep fry; cornstarch, mixed with water to use as binder; 1 tablespoon sesame oil; beaten egg; egg roll wraps or egg roll wrap

SHANGHAI SPRING ROLLS (OR EGG ROLLS) RECIPE - CHINESE.FOOD.COM

Shanghai Spring Rolls (Or Egg Rolls) Recipe - Chinese.Food.com image

When I had my restaurant my customers said these were the best they ever had. The recipe is adapted from "The Chinese Menu Cookbook" by Joanne Hush and Peter Wong. In case anyone is interested, the difference between an egg roll and a spring roll is the wrapper. Spring rolls use a very light, delicate wrapper that requires a lot of care to keep from getting holes poked in it. Egg roll wrappers are an egg noodle dough, exactly the same as wonton wrappers but larger in size. This filling can be used with either. The secret is to squeeze out the moisture after cooling so it doesn't soak through the wrapper during deep frying. They should be deep fried at relatively cool temperature (325° - 350°F) until about half cooked. Then either refrigerate or freeze until ready to serve. Finish the deep frying at 375; this double process insures a well cooked, hot inside with a golden brown crispy outside. (Defrost if frozen). Warning: use only raw pork, chicken and shrimp or you will be very disappointed with the results. It's tempting to buy cooked TT shrimp but resist the temptation!

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield 12-14 pieces

Number Of Ingredients 15

Ingredients

1/4 lb raw pork, shredded
1 raw chicken breast half, shredded
1/2 lb raw small shrimp or 1/2 lb shrimp, cut into small pieces
1/2 head cabbage, shredded
8 -10 dried Chinese mushrooms, soak in boiling water, stems removed & shredded
3 scallions, shredded
1/3 cup chicken stock
1/2 tablespoon salt (to taste)
3 tablespoons dry sherry
1 tablespoon sugar
vegetable oil, to stir fry and deep fry
cornstarch, mixed with water to use as binder
1 tablespoon sesame oil
beaten egg
egg roll wraps or egg roll wrap

Steps:

Use the highest flame for the stir frying process.
Stir fry pork in 2 T oil until no longer pink; add chicken& do the same thing.
Follow with shrimp.
Remove to a sieve.
Add a little more oil to the wok if needed and stir fry the scallions for a few seconds, then add the mushrooms& cabbage; stir fry to wilt cabbage, 2- 3 minutes.
Stir in sauce.
When it boils, thicken it with the binder.
Stir cooked meats back in, followed by sesame oil.
Set aside to drain and cool.
Assemble in skins using beaten egg to seal.
Deep fry at about 325°F until half cooked.
(Can be frozen at this point. Defrost before continuing).
When ready to serve, deep fry at 375 until golden brown and crisp.
Blot well on paper towels.

Nutrition Facts : Calories 113.6, FatContent 4.6, SaturatedFatContent 1.2, CholesterolContent 51.6, SodiumContent 454.2, CarbohydrateContent 5.9, FiberContent 1.3, SugarContent 2.5, ProteinContent 11.6

AUTHENTIC CHINESE SPRING ROLLS / EGG ROLLS - BAKED, DEEP ...

Authentic Chinese Spring Rolls / Egg Rolls - Baked, Deep ... image

Delicious Authentic Chinese Spring Rolls / Egg Rolls are perfect crispy with a ground pork filling. Best of all, you can either bake, air fry or deep fry them.

Provided by Kelly

Categories Appetizer Side Dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 27

Number Of Ingredients 13

Ingredients

27 spring roll or egg roll wrappers
high heat cooking oil if frying (I use Rice Bran Oil)
your favorite chili dipping sauce for spring rolls
0.6 lb extra lean ground pork
1 large carrot (grated)
1 yellow onion (finely chopped)
1 pack bean thread noodles (soaked in warm water, cut into 1 inch pieces)
2-1/2 tablespoons fish sauce
1-1/2 teaspoons sea salt
1 teaspoon black pepper
1 large egg (beaten)
1/4-1/2 jicama (grated - leave out or substitute with Chinese white radish if you can't find this))
1 tablespoon cornstarch (or flour mixed with 2 tablespoons of warm water)

Steps:

In a small bowl, soak the bean thread noodles in warm water for 20 minutes. Drain and cut into 1/2 inch pieces.
In a large bowl, combine all the ingredients for the ground pork filling along with the prepared noodles. Cover with plastic wrap and marinate in the fridge for at least 30 minutes.
Separate the spring roll wrappers into single sheets as they are usually stuck together.
In a small bowl, combine the corn starch and warm water together. Keep it close by where you will be wrapping the spring rolls.
Place a piece of wrapper on a clean and flat surface. Brush the top corner of the wrapper with some corn starch slurry. Spoon about 1 tablespoon of the ground pork filling onto the middle of the bottom edge of the wrapper, being careful not to over fill the wrapper
Lift the bottom corner up covering the filling. Then fold the left and right side towards the center. Continue folding up with a tight tuck-roll-tuck-roll motion. Finish up the roll, seal and place seam side down. Repeat until you have used up all your filling.
Baked Version:
Deep Fried Version:
Air Fryer Version

Nutrition Facts : ServingSize 1 spring roll (baked), Calories 91 kcal, CarbohydrateContent 12 g, ProteinContent 3 g, FatContent 2 g, CholesterolContent 15 mg, SodiumContent 214 mg

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