Spring Rolls (Great Chefs) Recipe

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Spring Rolls (Great Chefs) Ingredients

1/4 cup oil, vegetable or
1/4 cup oil, peanut
8 oz boston butt, minced
1 tsp garlic, minced
1 tsp ginger, minced
2 oz shoots, bamboo
2 oz mushrooms, black, soaked - in warm, water
1/2 cup cabbage, shredded
2 oz wine, rice or
2 oz sherry
2 tbsp sauce, light soy
1 tbsp oil, sesame
1/4 cup broth, chicken, boiling
1 salt (to taste)
1 pepper, white (to taste)
1 tbsp cornstarch
1 tbsp sauce, oyster
1 tbsp sauce, soy, dark
12 skins, spring roll
1 oil, for deep fat frying

A Recipe for
Spring Rolls (Great Chefs)

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Spring Rolls (Great Chefs)

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Spring Rolls (Great Chefs) Directions

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.

Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chefs The Wong Brothers, Trey Yuen Restaurant, New Orleans

Serves: 4

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Spring Rolls (Great Chefs) Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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