Spring Rolls Recipe

See Also: Asian

Spring Rolls

From Dorothy McNett's Recipe book at www.dorothymcnett.com.

1/2 pound lean pork (or ham)
1/4 pound shelled and deveined shrimp
2 tablespoons soy sauce
1 tablespoon cornstarch
1/4 teaspoon fine sea salt
4 tablespoons peanut oil
2 cups shredded cabbage
1 tablespoon soy sauce
1/2 teaspoon fine sea salt
1/2 cup chicken or vegetable stock
3 green onions
a paste of 1 tablespoon cornstarch and 1 tablespoon water

20 won ton wrappers, large square
a paste of 1 tablespoon flour and 1 1/2 tablespoons water
4-6 cups peanut oil for deep frying

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.