SPRING ROLLS

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Spring Rolls Marion’s Chinese Cooking Course Recipe #3

Spring Rolls

  • Spring Roll Skins
  • 1 pound Lean Pork, shredded
  • 1 pound Cabbage or Bean Sprouts
  • 4 or 5 Dried Mushrooms
  • 4 Scallions
  • 1 Egg, beaten
  • 1 slice Ginger
  • 1 Tbsp Sherry
  • 1 Tsp sugar
  • 2 Tbsp Soya Sauce
  • 3 Tbsp Oil
  • Salt to taste
  • 1 Tbsp Cornstarch
  • Do Ahead:

    Thinly shred pork, cabbage, scallions, and mushrooms.

    Marinate pork with soya sauce, sherry, sugar, cornstarch, and 1 Tbsp oil for 15 minutes.

    Heat remaining oil. Stir fry meat till it loses pink color. Drain into a bowl, reserve meat juices.

    Using same pan, heat a little more oil, add salt and then vegetables. Stir fry for about a minute or so. Add sugar and meat juices. Stir fry, adding meat.

    Remove from heat and cool.

    Assemble:

    Fill spring roll skins with 1 to 2 Tbsp of mixture and roll up “envelope” style – moistening end with beaten egg to seal. Deep fry a few at a time, drain well.

    Serve with Plum Sauce.
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    About Pat Tate

    Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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