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Spring Rolls (Or Salad)
From Dorothy McNett's recipes at www.dorothymcnett.com. If you do not wish to deep fry due to the hot oil, etc. simply make everything but instead of using won ton wrappers, dump the wonderful mixture over fresh greens in a salad bowl and then sprinkle with some dried seaweed.
1/2 pound lean pork (or ham)
Cut the pork into string shapes and marinate it with 1 tablespoon soy sauce and 1/2 tablespoon cornstarch. Cut the shrimp into shreds and marinate it with 1 tablespoon soy sauce, 1/2 tablespoon cornstarch and 1/4 teaspoon salt. Heat the 4 tablespoons oil in frying pan and stir fry the pork about 1 minute, or until done. Remove pork to a bowl and use the same oil to fry the shrimp until done. Remove to bowl with pork. Add the shredded cabbage to the frying pan, stir fry a moment, add soy sauce, salt, and stock. Cover and cook about 2 minutes. Then add pork, shrimp, and green onions and stir fry another 1/2 minute over high heat, stir in the cornstarch paste until thickened and remove to a bowl. Cool slightly. Place 2 tablespoons filling on the won ton wrapper, about 1 inch from the edge that is toward you, roll once or twice, then fold right side toward center, then left side toward center, continue rolling into a tight roll. Stick outer edge of skin to roll with flour paste. Place with the side face down to hold tightly and to keep its shape until time for frying. Heat the oil in pan, deep fry about 10 at a time, for about 3 minutes. Serve with soy sauce and brown vinegar.
Recipe created 1997-03-31.