Wednesday, October 5, 2011

Spring Roll

6oz. lean pork
4oz. shrimp (shredded)
1/2lb. cabbage
2oz. spring onion
20 pcs. spring roll skin
6 cups oil
1 T. soy sauce
1 t. salt
1 T. flour
1/2 cups soup stock

marinade (pork)
1/2 T. soy sauce
1 t. cornstarch

marinade (shrimp)
1/4 t. salt
1 t. cornstarch

make paste
1 T. cornstarch
1 T. water

After cutting pork into string shapes, marinade it. In another bowl marinade shrimp.

Heat 5T. oil in frying pan, stir fry the pork about 1/2 minute, drain and put is aside. Use the same oil to fry shrimp until well done. Remove to bowl with pork. Add the shredded cabbage to the frying pan, stir fry a moment, add soy sauce, salt and soup stock, cover with lid, cook for about 2 minutes. Then add pork, shrimp, spring onions, stir fry another 1/2 minute over high heat, stir in the cornstarch paste until thickened and removed to a bowl.

Place 2T. filling on spring roll skin, about 1" from the edge that is toward you, roll once or twice, then fold right beside toward the center, then left side toward center, continue rolling into a tight roll. Brush outer edge of the skin with flour paste and place this side face down to hold tightly and to keep the shape until frying.

Heat oil in pan, Deep fry spring roll 10 at a time. Use high heat, fry for about 3 minutes or until golden brown. serve with soy sauce and brown vinegar