Spring Rolls


Photo: Steve Poole
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Ingredients

6 ounces lean beef or pork
1 teaspoon cornstarch
1 tablespoon soy sauce
1 teaspoon salt
1/2 cup soup stock
1 tablespoon cornstarch
1 tablespoon cold water
4 ounces shredded shrimp, optional
1/2 pound cabbage
2 ounces spring onion
20 spring roll skins
6 cups oil
1/2 tablespoon soy sauce
1 teaspoon cornstarch
1/4 teaspoon salt

Preparation

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1. After cutting the meat into string shapes, marinate with soy sauce and cornstarch. In another bowl, marinate shrimp with salt and cornstarch. Shred cabbage into 1 1/2 inch strips.
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2. Heat 5 tablespoons oil in frying pan, stir fry pork about 1/2 minute, drain and put it aside. Use the same oil to fry shrimp until well done. Remove to bowl with meat. Add the shredded cabbage to the frying pan, stir-fry a moment, add soy sauce, salt and soup stock, cover with lid, cook about 2 minutes. Add meat and shrimp, finely chopped spring onions, stir fry another 1/2 minute over high heat, stir in cornstarch paste until thickened and remove to a bowl.
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3. Place 2 tablespoons filling on skin, about 1 inch from edge that is toward you, roll once, then fold right side then left side toward center, continue rolling into a tight roll. Brush outer edge of skin with flour paste. Place this side face down to hold tightly and to keep its shape until frying.
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4. Heat the oil and deep fry spring rolls ten at a time. Use high heat, fry about 3 minutes or until golden. Serve with soy sauce and brown vinegar.

Tools

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About

Spring rolls are usually eaten during the Spring Festival in China, hence the name. There are sweet spring rolls with red bean paste inside from areas in Eastern China, such as Zhejiang and Northern China.
Fried spring rolls are generally smaller and crispier. They can be sweet or savory; the latter are typically prepared with meat or vegetables. This version is fully wrapped before being pan fried or deep fried.
Non-fried spring rolls are typically bigger and more savory. In contrast, non-fried spring rolls typically fill the wrapping with pre-cooked ingredients. The most commonly eaten style of non-fried Taiwanese spring rolls is called runbing in Mandarin (or po̍h-piáⁿ (薄餅) in Taiwanese, see popiah). Traditionally, non-fried spring rolls are a festive food eaten during the Cold Food Day festival and the Tomb Sweeping Day festival in spring to remember and pay respect to ancestors. The Hakka population sometimes also eat spring rolls on the 3rd of March in the lunar calendar every year. The wrappings can be a flour-based mix or batter- Wikipedia

Yield:

20.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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