| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Malay |
|
20 |
Servings |
INGREDIENTS
| 6 |
|
Dried Chinese mushrooms |
| 3 |
tb |
Peanut oil |
| 1 |
tb |
Sesame oil |
| 1 |
|
Clove garlic, finely grated |
| 1/2 |
ts |
Finely grated fresh ginger |
| 8 |
oz |
Mince meat |
| 2 |
c |
Shredded Chinese cabbage |
| 1 |
c |
Shredded giant white radish |
| 12 |
|
Water chestnuts, chopped |
| 1 |
c |
Chopped bamboo shoots |
| 4 |
oz |
Bean sprouts |
| 6 |
|
Spring onions, finely chopped |
| 1 |
tb |
Light soy sauce |
| 1 |
ts |
Salt |
| 3 |
ts |
Cornflour |
| 1 |
pk |
Frozen spring roll wrappers |
|
|
Oil for deep frying |
INSTRUCTIONS
source Asian Kashrus
METHOD:
Cover mushrooms with hot water and soak for 20 minutes. Remove stalks and
chop mushrooms. Heat peanut and sesame oil in a wok and slowly fry garlic
and ginger for a few seconds. Add meat, raise heat and stir fry until it
changes color. Add prepared vegetables, soy sauce and salt. Combine
thoroughly. Push mixture to one side and tilt wok so liquid gathers. Stir
in cornflour, which has been mixed with a little cold water until smooth.
Cook stirring, until thick. Remove from heat and mix thickened liquid into
the filling. Allow to cool completely. Put 2 tablespoons of mixture at one
end of spring roll wrapper and roll up, turning in the sides so that
filling is completely enclosed. Dampen edges with water or a mixture of
cornflour and water and press to seal. Fry one or two at a time in deep hot
oil until golden brown. Drain on absorbant paper and serve immediately with
chilli sauce if liked. (roll as for blintzes)
Posted to JEWISH-FOOD digest V97 #007
From: alotzkar@direct.ca (Al)
Date: Tue, 7 Jan 1997 15:14:43 -0800
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