INGREDIENTS

INSTRUCTIONS

SAUCE MIXTURE
*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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