Spring rolls (Chinese cooking for Australians)

 

Makes 25

• 1 pack of 25 frozen spring roll wrappers

Filling

• 375 gr lean pork
• 2 ml salt
• 5 ml cornflour
• 4 dried black mushrooms, soaked
• 2 shallots
• 45 gr canned bamboo shoots, drained
• 125 gr Chinese cabbage
• Deep-frying oil

Seasoning

• 30 ml water
• 2 ml chicken stock powder
• 15 ml light soy sauce
• 10 ml dry sherry
• 7 ml sugar
• 15 ml vegetable oil
• 5 ml cornflour

Preparation

1. Thaw spring roll wrappers, then cover with a damp cloth.
2. Slice well-chilled pork thinly across the grain, then cut into fine shreds ; season with salt and cornflour and set aside.
3. Squeeze water from mushrooms, remove stems and slice caps.
4. Shred shallot, bamboo shoots and Chinese cabbage.
5. Mix seasonings in a bowl.

Cooking

1. In a dry wok stir-fry cabbage until much of the water has been dried out ; set aside.
2. Add 45 ml oil and when very hot stir-fry pork for 2 minutes ; add mushrooms, shallot and bamboo shoots and stir-fry for 1 more minute.
3. Add cabbage and pre-mixed seasonings and stir-fry until the liquid has been absorbed ; remove from the pan and leave to cool.
4. Place a large spoonful of the mixture towards one corner of each wrapper ; fold diagonally, tucking the lower flap and two sides in.
5. Fold the last flap over the roll and stick down with water or a flour and water paste.
6. In a clean pan heat deep oil until very hot, then reduce heat slightly.
7. Deep-fry spring rolls, several at a time, to a medium golden colour ; lift out and drain well.
8. Serve with dark soy sauce or sweet and sour sauce.

BON APPÉTIT