INGREDIENTS

INSTRUCTIONS

Hi, I am sending this recipe from Madame Wong's Long-Life Chinese Cookbook
(1977). Even though it includes pork as the meat, I believe one could
substitute chicken or beef for the pork. The original name of this snack
was Spring Roll. In China, it is usually served for the New Year because it
is shaped like a 10-ounce gold bar, the symbol of wealth. Whenever it is
offered to guests they say, " May you have prosperity for the coming year."
Heat 2 tablespoons oil in wok. Stir-fry ginger and scallion 30 seconds or
until aroma comes. Add meat or chicken. Stir-fry 1 minute until color
changes. Add 1 tablespoon of soy sauce, sugar, and sherry. Cook 1 minute.
Remove. Heat 2 tablespoons oil in wok. Stir-fry cabbage, bamboo shoots,
mushrooms, and celery 1 minute. Remove. Heat 1 tablespoon oil in wok.
Stir-fry bean sprouts 1 minute. Remove. Combine meat or chicken with
vegetables in wok. Add 1 teaspoon salt and 1 tablespoon soy sauce. Stir-fry
until thoroughly heated. Remove to colander. Drain liquid. Cool mixture.
Set aside, ready to be used as filling. Put 2 heaping tablespoonsful of
meat or chicken mixture on each wrapping. Roll lengthwise into envelopes
about 4 inches long and 1 inch wide. Seal with dissolved cornstarch. Heat 4
cups oil to 375 degrees in wok. Deep-fry 3-4 minutes, until golden brown.
Serve with red wine vinegar or plum sauce. The rolls can be frozen, then
reheated in the oven or refried.
Chinese saying: Always find time for love, find the time to hold hands with
the one you love.
Posted to JEWISH-FOOD digest Volume 98 #007 by lisamontag@juno.com (Lisa
Montag) on Jan 5, 1998

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