Spring Rolls (great Chefs) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Oil, vegetable OR
1/4 cup: Oil, peanut
8 ounce: Boston butt, minced
1 tsp: Garlic, minced
1 tsp: Ginger, minced
2 ounce: Shoots, bamboo
2 ounce: Mushrooms, black, soaked, in warm water
1/2 cup: Cabbage, shredded
2 ounce: Wine, rice OR
2 ounce: Sherry,
2 tbsp: Sauce, light soy
1 tbsp: Oil, sesame
1/4 cup: Broth, chicken, boiling
Salt, to taste
Pepper, white, to taste
1 tbsp: Cornstarch,
1 tbsp: Sauce, oyster
1 tbsp: Sauce, soy, dark
12: Skins, spring roll
Oil, for deep fat frying
Heat the vegetable or peanut oil in a wok. When hot, add the
Directions:
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
Source from luhu.jp
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
Source from luhu.jp