| 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 |
ts |
Garlic, minced |
| 1 |
ts |
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 |
tb |
Sauce, light soy |
| 1 |
tb |
Oil, sesame |
| 1/4 |
c |
Broth, chicken, boiling |
|
|
Salt (to taste) |
|
|
Pepper, white (to taste) |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Sauce, oyster |
| 1 |
tb |
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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