CHINESE SNACKS OR DIM SUM: Spring rolls have to be one of the most popular items on the dim sum menu in Chinese restaurants. They are very easy to be made at home.

SPRING ROLLS 春卷

 

 

 

 

10 sheets store-bought spring roll wrappers                

1 clove garlic, crushed            

filling:

    6 oz, pork, cut into thin strips                                 

    2 oz. bamboo shoots, cut into strips

    2 oz. carrots, peeled, cut into thin strips      

    1 oz. Chinese yellow chives           

    4 dried mushrooms, soaked

seasoning:

    ½ tsp each salt and sugar                            

    1 tsp. light soy sauce

    1 tsp oyster-flavoured sauce                                   

    1 tsp. tapioca starch mixed with 4 tbsp. water         

cooking oil for deep frying

2 tsp. flour mixed with 1 tbsp. water                          

Worcestershire sauce to serve

 

 

 

Add a little cornstarch, oil and water to pork and mix in well. Cut mushroom caps into thin strips and yellow chives into lengths.

 

In wok or non-stick saucepan, heat 1 tbsp. oil over high heat until very hot. Sauté garlic; then discard it. Add mushrooms, pork, bamboo shoots and carrots. Stir-fry together for 1-2 minute. Add in seasoning ingredients and the chives. Add starch solution and cook until sauce is slightly thickened. Transfer filling to a bowl and cool it completely before use.

 

Arrange spring roll wrappers on the work surface. Add sufficient filling on the centre of each. Lift and bring both sides of wrapper over each other and bring bottom flap up to centre then roll it over to cover the top piece. Dab on a little flour & water mixture to seal the edges. Repeat and fill the rest of wrappers with filling.

 

Clean wok or non-stick saucepan and dry thoroughly. Heat enough oil for deep-frying over high heat until very hot. Reduce heat to medium-high and deep-fry spring rolls until golden brown, turning rolls over and over during cooking to brown evenly.

 

Remove and drain on paper towels. Serve with Worcestershire sauce.

 

 

 

VARIATION:  For Vietnam fried spring rolls, add 2 oz of cellophane noodles or mung bean noodles, well soaked & drained & cut into shorter sections if necessary, into filling ingredients and proceed to make spring rolls in the same way. Serve with dipping sauce.

 

dipping sauce:

 

    1/2 cup hot water

    1/4 cup fish sauce

    2 tbsp. each lime juice & rice vinegar

    4 tbsp. sugar or to taste

    1 tsp. each minced garlic & red chilli pepper

 

 

Dissolve sugar in hot water; then mix rest of ingredients together and add in.