Cantonese Spring Rolls

Cantonese Spring Rolls

Delicate spring rolls filled with shredded pork,
shrimp, black mushrooms and garlic chives.

1 lb. sirloin or center cut pork fillets, trimmed of fat and gristle


Marinade

1 T. soy sauce
2 T. rice wine or sake
1/2 tsp. toasted sesame oil
1 1/2 tsp. cornstarch

Mix together.


Filling

1/3 lb. raw med-size shrimp, peeled, deveined,
rinsed, drained, and patted dry
1 T. plus 1 tsp. peeled and minced fresh ginger
1 T. rice wine or sake
1 tsp. cornstarch
7 T. safflower or corn oil
1 T. minced garlic
10 dried Chinese black mushrooms,
softened in hot water to cover, drained,
stems removed, and caps shredded
4 c. thin julienne strips cored Chinese Napa Cabbage
2 c. fresh Chinese garlic chives or leeks (white sections only),
cut into 1" lengths
2 c. bean sprouts, rinsed, and drained


Sauce

2 T. soy sauce
2 T. rice wine or sake
1 tsp. Oriental sesame oil
1/4 tsp. freshly ground black pepper
1/2 tsp. cornstarch

Mix together.


To Make and Fry the Spring Rolls:

30 spring roll skins
6 T. water
3 T. all-purpose flour
4 c. safflower or corn oil

To Serve:
Chinese Plum or Duck sauce
Chinese hot mustard

Using a sharp knife, cut the pork across the grain
into paper-thin slices, then cut slices into matchstick-size shreds.

Place in a med-size bowl, add the marinade,
toss lightly to coat,and let marinate for 20 mins.
at room temperature. Drain.

Slice the shrimp lengthwise in half. Cut into 1/4" dice.

Place in a small bowl, add 1 tsp. of the minced ginger,
the rice wine and cornstarch, and toss lightly to coat.

Heat a wok or a lg. heavy skillet over high heat,
until very hot. Add 3 T. of the oil, and heat
until hot, about 30 secs.

Add the drained pork and stir-fry, stirring constantly,
until the meat loses its pink color, and separates into shreds.

Remove with a handled strainer or a slotted spoon,
and drain in a colander. Wipe out the pan.

Reheat the pan, add 2 T. of the oil, and
heat until hot over high heat.

Add the shrimp, and stir-fry until opaque.

Remove with a handled strainer or
a slotted spoon, and drain in a colander.
Wipe out the pan.

Reheat the pan, add the remaining 2 T. oil, and
heat until hot over high heat.

Add the remaining 1 T. minced ginger, garlic,
and mushrooms, and stir-fry until fragrant,
about 15 secs.

Add the cabbage, and toss lightly over high heat,
until slightly limp, about 1 1/2 mins.

Add the garlic chives or leeks and the bean sprouts,
and toss lightly for 30 secs, and add the sauce mixture.

Cook, stirring continuously to prevent lumps,
until thickened.

Transfer to a serving platter to cool. Clean out the pan.

Separate the spring roll skins, and cover them
with a damp cotton dish towel to keep them from drying out.

In a small bowl, mix the water and flour
together, until smooth.

Arrange a skin facing you.

Squeeze a heaping tablespoon of the filling,
removing any excess liquid, and place toward
the lower third of the wrapper.

Roll up to form a cylindrical shape,
folding in the 2 sides as you roll.

Spread some of the flour mixture on the top edge,
and press to seal the seam.

Repeat with the remaining wrappers and filling.

Reheat the wok or skillet over high, heat until very hot.

Add the oil, and heat to 375 degrees Fahrenheit.

Add a batch of the spring rolls without crowding them,
and fry turning constantly so they cook evenly,
until golden brown and crisp.

Remove with a handled strainer or a slotted spoon,
and drain on paper towels. You may want to keep them
warm in a preheated 250 oven.

Reheat the oil until hot again, and continue frying
the remaining rolls in batches, reheating the oil each time.

Serve with plum sauce, and hot mustard.

You can freeze the rolls once they have cooled.

To serve, defrost, arrange on a rack placed on a
baking sheet, and reheat in a preheated 375 oven
until crisp, about 15 mins.

Makes 30 Spring Rolls