| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats |
Chinese |
New, Text, Import |
20 |
Servings |
INGREDIENTS
| 3 |
tb |
Oil, for frying |
| 2 |
sl |
Fresh ginger root, size of a quarter |
| 1 |
|
Clove garlic, crush and peel |
| 6 |
oz |
Fresh shrimp, shelled and deviened |
| 1/2 |
|
Egg white |
| 8 |
|
Chinese dried mushrooms, soak until spongy |
| 6 |
|
Water chestnuts, sliced |
| 3 |
c |
Fresh bean sprouts |
| 1 |
c |
Bamboo shoots, shredded |
| 2 |
|
Scallions, cut in 1 1/2" lengths then, shredded |
|
|
Chicken Mixture, Blanched |
| 8 |
oz |
Chicken breasts without skin, boneless, matchstick |
| 1 |
ts |
Cornstarch |
| 1/4 |
ts |
Sugar |
| 1/2 |
|
Egg white |
|
|
Sauce Mixture, mix in bowl |
| 1 |
tb |
Black soy sauce |
| 2 |
tb |
Thin soy sauce |
| 1 |
tb |
Sesame oil, (Oriental variety) |
| 1 |
ts |
Cornstarch |
| 1 |
tb |
Water |
| 3/4 |
ts |
Salt, if desired |
| 20 |
|
Spring roll skins, or egg roll skins |
| 1 |
|
Egg yolk |
| 4 |
c |
Oil, for frying |
|
|
Plum sauce dip |
|
|
Mustard-oil dip |
|
|
Soy-Vinegar dip |
INSTRUCTIONS
1. Heat wok over high heat. Swirl in 3 T of oil for stir-frying. When oil
is hot, slightly brown ginger and garlic and then discard them. Add shrimp
mixture. Stir-fry briefly until shrimp just turn whitish (less than 20
seconds). Remove with a drainer; press shrimp with a spoon to drain oil
back into wok. Put shrimp in bowl.
2. Reheat oil remaining in wok over medium heat, add mushrooms. Stir-fry
for about 15 seconds to draw out their flavor. Add water chestnuts, bean
sprouts, bamboo shoots and scallions. Stir-fry for 20 seconds. Add chicken
mixture. Mix well. Stir in sauce mixture and return shrimp to wok. Stir-fry
for 15 seconds or until chicken in thoroughly hot. Put on a plate to cool
in refirgerator before wrapping.
3. Use 2-3 Tablespoons of filling for each wrapper. Moisten egdes with
water if using egg roll skins; use egg yolk if using spring roll skins.
Wrap one corner of the wrapper over the filling. Roll up part of the
wrapper then fold the sides in and continue wrapping. Seal the edge by
pressing gently. Be careful not to push hard or use lots of liquid. This
creates tears in the egg roll which then absorb lots of oil when deep
frying.
4. Heat about 4 cups oil in wok to deep-fry temperature. Deep-fry until
skins are golden brown. Drain on baking rack placed over paper towels.
Serve hot with dip of choice
Recipe by: Classic Chinese Cooking by Mai Leung pp.34-36
Posted to MC-Recipe Digest V1 #383 by Sue <suechef@sover.net> on Jan 21,
1997.
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