Spring rolls are a wonderful, fresh-tasting appetizer, and need not be confined to a “Chinese” menu. These are filled with minced pork, fresh vegetables like bamboo shoots, cabbage, and mushrooms, and spiked with garlic and ginger. Roll and fry just before serving.
- Vegetable Oil - 1/4 cup (alt. peanut oil)
- Boston butt - 8 oz, minced
- Garlic - 1 teaspoon, minced
- Ginger - 1 teaspoon, minced
- Bamboo shoots - 2 oz
- Black Mushrooms - 2 oz, soaked in warm water
- Cabbage - 1/2 cup, shredded
- Rice wine - 2 oz (alt. sherry)
- Light soy sauce - 2 tablespoons
- Sesame Oil - 1 tablespoon
- Chicken Broth - 1/4 cup, boiling
- Salt and freshly ground white pepper
- Cornstarch - 1 tablespoon
- Oyster Sauce - 1 tablespoon
- Dark Soy Sauce - 1 tablespoon
- Spring roll wrappers - 12
- Egg - 1, beaten to a froth
- Oil - For deep frying
Heat the oil in a work. When hot, add the pork and stir-fry 30 seconds. Add the garlic, ginger, bamboo shoots, black mushrooms, and cabbage. Cook and toss with half the wine, light soy sauce, and sesame oil for 1 minute. Add the chicken broth. Cover and simmer 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 let cool.
Spread the spring roll wrappers on a slightly damp towel. Place a spoonful of the mixture on a wrapper and form it into a log shape diagonally across the wrapper. Bring the lowest point up over the filling and roll up slightly to tuck in. Fold in the side points, then continue rolling to the final point, Seal the point with a little beaten egg.
Heat the oil to 365 F in a deep fryer or deep saucepan. Lower the rolls into the hot oil, using a slotted spoon or wire skimmer, and fry until golden brown. When the rolls are golden and float to the surface, skim them from the hot oil and drain on towels.