ABOUT THE RECIPE
By Florence Lin
1/2 pound fresh Dean sprouts, about 3 cups
3 tablespoons plus 2 cups peanut or corn oil
1/2 pound ground pork
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon sugar
1/2 pound raw shrimp, shelled, deveined and diced
4 cups finely chopped celery
1/2 cup finely chopped fresh mushrooms
2 teaspoons salt
1/4 teaspoon monosodium glutamate, optional
Homemade spring‐roll wrappers (see recipe) or 1 pound ready‐made Cantonese egg‐roll wrappers 1 egg, slightly beaten.
FOR THE SPING ROLL WRAPPERS
2 cups all‐purpose flour
1/2 teaspoon salt
1 egg, slightly beaten
1/2 cup to 3/4 cup water
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
Rinse the bean sprouts and drain well until dry.
Heat a wok or pan over high heat until very hot. Add one tablespoon of the oil and the pork and stir‐fry the pork until it loses its pink color. Add sherry, soy sauce and sugar and toss lightly to blend. Add shrimp and stir‐fry two minutes longer. Remove mixture and reserve.
Add two tablespoons of oil to the wok and place over moderate heat. Add celery and stir‐fry five minutes or until the celery is very dry. Add the mushrooms and bean sprouts and stir‐fry two to three minutes longer. Add the salt and monosodium glutamate and blend well.
Return the pork and shrimp mixture to the wok and stir until all the ingredients are blended. If there Is any liquid in the pan, drain well. The mixture should be very dry. Remove to a bowl and let cool.
To wrap the spring rolls, place one wrapper on a plate or on a table. Shape about three tablespoons of the filling with your hands into a cylinder about four inches long and an inch in diameter and place it diagonally across the center of the wrapper. Lift the lower triangular flap over the filling and tuck the point under it.
Brush the exposed edges of the wrapper with the beaten egg. Bring each of the two small end flaps, one at n time, up to the top of the enclosed filling and press the points firmly down. Continue rolling the cylinder into a neat five‐inch‐long roll. The beaten egg will seal the edges and keep the wrapper intact. While wrapping, keep the unused wrappers in one stack, covered with a damp cloth. Cover rolled spring rolls with a towel until ready to cook. For storing one day, loosely cover with plastic wrap and place in the refrigerator until ready to fry.
To fry the spring rolls, heat the remaining two cups of oil in a deep saucepan or deep‐fat fryer to 365 degrees. Place four to six rolls at a time in the oil and fry about five minutes or until golden brown and crisp, turning to brown evenly. Drain on paper towels. Keep warm in a low oven while frying remaining rolls. Serve hot, with vinegar and hot‐pepper oil as a dip, if desired. For variation, cabbage can be used instead of bean sprouts and beef may be substituted for pork. Spring rolls may be frozen after frying. Reheat in the hot oil for two to three minutes or in a 450degree oven for about five minutes.
FOR THE SPRING ROLL WRAPPERS
Mix flour and salt in a large bowl. Make a well in the center of the flour mixture and pour in the egg and one‐half cup of the water. Stir to blend ingredients, adding more water If dough is too dry. Knead two to three minutes. Dough should be smooth and soft. Cover bowl with a damp cloth and let stand 15 minutes.
Divide dough in half. On floured board, roll out halves, one at a time, into a paper‐thin sheet, about 24 by 12 inches. With a sharp knife or pastry wheel, cut into six‐inch squares. Sprinkle a little flour between each wrapper and stack them. Cover with a dry towel while rolling out remaining dough.
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