Spring Rolls (great Chefs)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Chinese | Appetizers, Chinese | 4 | Servings |
INGREDIENTS
| 1/4 | c | Oil, vegetable OR |
| 1/4 | c | Oil, peanut |
| 8 | oz | Boston butt, minced |
| 1 | t | Garlic, minced |
| 1 | t | Ginger, minced |
| 2 | oz | Shoots, bamboo |
| 2 | oz | Mushrooms, black soaked |
| in warm water | ||
| 1/2 | c | Cabbage, shredded |
| 2 | oz | Wine, rice OR |
| 2 | oz | Sherry |
| 2 | T | Sauce, light soy |
| 1 | T | Oil, sesame |
| 1/4 | c | Broth, chicken boiling |
| Salt, to taste | ||
| Pepper, white to taste | ||
| 1 | T | Cornstarch |
| 1 | T | Sauce, oyster |
| 1 | T | Sauce, soy dark |
| 12 | Skins, spring roll | |
| Oil, for deep fat frying |
INSTRUCTIONS
Heat the vegetable or peanut oil in a wok. When hot, add the pork and brown. Add garlic, ginger, bamboo shoots, black mushrooms and cabbage. Cook and toss with half of the wine, light soy sauce, and sesame oil, then add boiling chicken broth. Cover and simmer for 30 seconds. Thoroughly mix the salt, sesame oil, white pepper, cornstarch, oyster sauce, and dark soy sauce in a bowl. Add to the wok. Cook and toss the mixture, then remove and cool. Put a dab of the mixture on a spring roll skin; fold and seal it with beaten egg. Deep fry the rolls to a golden brown in a 365 F oil. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chefs The Wong Brothers, Trey Yuen Restaurant, New Orleans From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 321
Calories From Fat: 255
Total Fat: 30.8g
Cholesterol: 0mg
Sodium: 383.1mg
Potassium: 306.7mg
Carbohydrates: 12.6g
Fiber: 1.2g
Sugar: 1.3g
Protein: 1.8g