Spring rolls (great chefs)
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Spring rolls (great chefs)
  Rolls    Appetizers    Chinese  
Last updated 6/12/2012 1:24:37 AM. Recipe ID 58234. Report a problem with this recipe.
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      Title: Spring rolls (great chefs)
 Categories: Appetizers, Chinese
      Yield: 4 Servings
    1/4 c  Oil, vegetable OR
    1/4 c  Oil, peanut
      8 oz Boston butt, minced
      1 ts Garlic, minced
      1 ts Ginger, minced
      2 oz Shoots, bamboo
      2 oz Mushrooms, black, soaked
           -- in warm water
    1/2 c  Cabbage, shredded
      2 oz Wine, rice OR
      2 oz Sherry
      2 tb Sauce, light soy
      1 tb Oil, sesame
    1/4 c  Broth, chicken, boiling
           Salt (to taste)
           Pepper, white (to taste)
      1 tb Cornstarch
      1 tb Sauce, oyster
      1 tb Sauce, soy, dark
     12    Skins, spring roll
           Oil, for deep fat frying
       Heat the vegetable or peanut oil in a wok.  When hot, add the
  pork and brown.
       Add garlic, ginger, bamboo shoots, black mushrooms and cabbage.
  Cook and toss with half of the wine, light soy sauce, and sesame oil,
  then add boiling chicken broth.  Cover and simmer for 30 seconds.
       Thoroughly mix the salt, sesame oil, white pepper, cornstarch,
  oyster sauce, and dark soy sauce in a bowl. Add to the wok. Cook and
  toss the mixture, then remove and cool.
       Put a dab of the mixture on a spring roll skin; fold and seal it
  with beaten egg.
       Deep fry the rolls to a golden brown in a 365 F oil.

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Recipe ID 58234 (Apr 03, 2005)

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