Chinese Spring Rolls

by olga

Servings: 4 servings

INGREDIENTS

6 ounces cooked pork, chopped
2 3/4 ounces cooked chicken, chopped
1 teaspoon light soy sauce
1 teaspoon light brown sugar
1 teaspoon sesame oil
1 teaspoon vegetable oil
8 ounces bean sprouts
1 ounce canned bamboo shoots, drained,rinsed, and chopped
1 green bell pepper, seeded and chopped
2 scallions, sliced
1 teaspoon cornstarch
2 teaspoons water
vegetable oil, for deep frying

SKINS:

1 1/8 cup all purpose flour
5 tablespoons cornstarch
2 cups water
3 tablespoons vegetable oil

INSTRUCTIONS

Mix the pork, chicken, soy sauce, sugar, and sesame oil. Cover and marinate for 30 minutes.

Heat the vegetable oil in a preheated wok. Add the bean sprouts, bamboo shoots, bell pepper, and scallions to the wok and stir fry for 2 to 3 minutes. Add the meat and the marinade to the wok and stir fry for 2 to 3 minutes.

Blend the cornstarch with the water and stir the mixture into the wok. Set aside to cool completely.

TO MAKE THE SKINS, mix the flour and cornstarch and gradually stir in the water, to make a smooth batter.

Heat a small, oiled skillet. Swirl one-eight of the batter over the base and cook for 2 to 3 minutes. Repeat with the remaining batter. Cover the skins with a damp tea towel while frying the remaining skins.

Spread out the skins and spoon one-eight of the filling along the center of each. Brush the edges with water and fold in the sides, then roll up.

Heat the oil for deep frying in a wok to 350 F. Cook the spring rolls, in batches, for 2 to 3 minutes, or until golden and crisp. Remove from the oil with a slotted spoon, drain, and serve immediately.

1.000 Classic Recipes Around the World

CHEF COMMENTS

This classic Chinese dish is very popular in the West. Serve hot or chilled with a soy sauce or hoisin dip.

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