Sring rolls
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Sring rolls
  Rolls    Dim sum    Snacks    Chinese  
Last updated 6/12/2012 1:24:43 AM. Recipe ID 58376. Report a problem with this recipe.
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      Title: Sring rolls
 Categories: Dim sum, Snacks, Chinese
      Yield: 12 Snacks
      8 oz Spring roll pastry
           Squares or circles
      1    Egg, beaten

      3    Chinese dried mushrooms
      2 oz Carrot or canned
           -bamboo shoot
      3 oz Cha Shiu or cooked
           -ham, shredded
           Salt and pepper
      3 oz Uncooked boneless
           -chicken, shredded
      3 oz Uncooked lean
           -boneless pork, shredded
      1 ts Sugar
      1 ts Light soy sauce
      1 ts Dry sherry
    1/4 ts Sesame oil
      2 ts Cornflour
      2 tb Water
      2 tb Oil plus oil for
           -deep frying
      8 oz Bean sprouts
  First prepare the filling: soak the mushrooms in cold water for 10
  minutes, then drain and steam them for 15 minutes over boiling water.
  Cook the carrot in boiling salted water then drain and shred it.
  Alternatively shred the bamboo shoot. Shred the mushrooms Season the
  shredded chicken and pork to taste. Mix these ingredents and add a
  pinch of sugar and a few drops of soy sauce, sherry and sesame oil;
  and 1/2 teaspoon of the cornfiour. Blend the remaining cornflour with
  the water. Heat the oil in a wok or frying pan, then add the shredded
  meats, Cook until browned. Add the mushrooms carrot, bean sprouts,
  cha shiu or ham and all the remaining filling ingredients lncluding
  the cornfiour mixture. Bring just to the boil and simmer for 2
  minutes. Cool Lay a piece of pastry flat on the work serface and
  place a little filling in the middle. Brush the edges with egg, then
  fold thesides over and roll up from one end to seal. Make sure the
  edges are well sealed. Heat the oil for deep frying to 190 c/375 F.
  Cook the rolls until golden, drain and serve hot.

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Recipe ID 58376 (Apr 03, 2005)

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