Spring Rolls (chun Guen)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Grains | Chinese | Chinese, Dim sum | 1 | Servings |
INGREDIENTS
| **** NO E ***** | ||
| Karen Adler FNGP13B. | ||
| Yield: 24 | ||
| 1 | Egg roll, spring-roll skins | |
| or 1 rec. egg noodle | ||
| dough* | ||
| 2 | c | Cooked ham or barbecued pork |
| 5 | Dried Chinese mushrooms | |
| 1 | c | Bamboo shoots |
| 1 | c | Shredded napa cabbage |
| 1/2 | lb | Bean sprouts, fresh |
| 3 | Celery stalks | |
| 2 | Green onion stalks | |
| 4 | c | Oil, for deep frying |
| 1 | Egg, beaten | |
| 1 | t | Salt |
| 2 | t | Sugar |
| 2 | T | Oyster sauce |
| 2 | t | Cornstarch |
| 1/4 | c | Chicken broth |
INSTRUCTIONS
Recipe is included in this collection. PREPARATION: Soak mushrooms until soft, discard stems. Slice ham, mushrooms, bamboo shoots and onions to the size of a match stick. On the diagonal, slice celery into strips of the same size. Rinse bean sprouts in cold water. Drain well. Mix sauce. FILLING: Heat wok, add 1 tbsp. oil. Stir fry separately and set aside: bean sprouts, 1 min.; celery, 2 min.; mushrooms with bamboo shoots, 2 min.; napa cabbage, 2 minutes; ham, 2 min. Add more oil as needed. Pour sauce mixture over ham and mix until sauce thickens. (Sauce will be very thick.) : Return other ingredients plus the green onions and mix well. Cool before wrapping. WRAPPING: Position wrapper l ike a diamond with the corners at top, bottom, left and right. Place about 1/3 cup of filling on lower section of wrapper. Tuck bottom corner around filling and roll firmly about half way up the sheet. Moisten the remaining 3 corne rs with beaten egg. Fold left and right corners toward the center and roll all the way up. FRYING: Heat oil in wok. Deep fry Spring Rolls on both sides until golden brown, turning once. Drain on paper towels. Serve hot. DO AHEAD NOTES: Fry Spring Rolls. Cool. Just before serving, deep fry again. COMMENTS: Cut Spring Rolls with kitchen scissors Fresh pork butt, shrimp or chicken also may be used. If you're a vegetarian, you can do away with the meat entirely. Instead, add shredded red and/or green pepper, snow peas, etc. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B. Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@ac.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 9198
Calories From Fat: 7840
Total Fat: 886.6g
Cholesterol: 186mg
Sodium: 7312.1mg
Potassium: 1544.5mg
Carbohydrates: 276.7g
Fiber: 18.7g
Sugar: 34.6g
Protein: 67.5g