-
1
FOR THE FILLING: Heat peanut oil in wok or skillet and stir-fry celery, bean sprouts, bamboo shoots, water chestnuts, soy and sugar 2 minutes.
-
2
Stir in crab and remove from heat.
-
3
Pour off any juices and add sesame oil, green onion, cornstarch and egg slivers.
-
4
Cool and place 3 tablespoons of mixture on edge of spring roll skin.
-
5
Place a coriander sprig on top and fold skin over twice.
-
6
Then fold in sides and roll like jelly roll.
-
7
Deep-fry, seam side down, in hot oil until crisp and golden.
-
8
Drain, cut into 1-inch slices and serve immediately with mustard, chili oil and soy.
-
9
EGG SLIVERS: Combine eggs, water and salt.
-
10
Heat a 12-inch skillet over medium heat, add half the peanut oil and pour in half the egg mixture, tilting pan to coat surface.
-
11
Cook until eggs are just set, moist but not runny.
-
12
Bottom should be slightly golden.
-
13
Turn out onto board and repeat with remaining oil and egg mixture.
-
14
Let cool, roll and slice into slivers.
-
15
SPRING ROLL SKINS: Sift flour and salt into mixing bowl.
-
16
Add eggs and enough water to make a smooth, thin batter similar to crepe batter.
-
17
Always beat batter in ONE DIRECTION to gain elasticity.
-
18
Let stand 20 minutes.
-
19
Lightly oil a 6-inch skillet or crepe pan and heat over low heat.
-
20
Beat batter in same direction and pour 2 tablespoons into pan, tilting pan to cover entire surface with batter.
-
21
Cook until set.
-
22
Pancake should be sheer and pliable.
-
23
When it shrinks away slightly from the edges, turn over and cook other side just to set.
-
24
Remove to flat dish, cover with slightly dampened tea towel and repeat with remaining batter, oiling pan as necessary and being sure to stir in one direction each time.
-
25
Yield: approximately 18 spring roll skins.
-
26
Regional Cooking Of China ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ SHANGHAI SPRING ROLLS (2) 1 16-oz.
-
27
package spring roll wrappers* (20 to 22 wrappers) 1/2 cup water 1 tablespoon dark Oriental sesame oil* poured into a small glass and a pastry brush 1/3 cup warm water mixed with 1 teaspoon cornstarch cooking spray FILLING: 1 cup (1/4 lb.)
-
28
mung bean sprouts 2 cups shredded Chinese cabbage 3 celery stocks, thinly sliced on the diagonal 1 8-oz.
-
29
can water chestnuts, chopped 1 cups shredded carrot 1 cup chopped mushrooms 3 tablespoons light soy sauce 1/4 teaspoon salt - optional 1 large clove garlic, pressed 1 teaspoon garlic powder 6 oz.
-
30
boneless skinless chicken breast, shrimp, or crab, minced 1 bunch green onions, thinly sliced on the diagonal 1 tablespoon cornstarch 1.
-
31
Thoroughly combine filling ingredients together and let stand 15 minutes to allow flavors to blend.
-
32
2.
-
33
To prepare spring rolls: Line a baking sheet with wax paper lightly dusted with cornstarch.
-
34
With edge of spring roll wrapper facing you, place 2 tablespoons of filling in the center.
-
35
Fold wrapper over top of filling, then fold in sides and roll up jelly roll fashion.
-
36
Seal by running a finger moistened with cornstarch/water mixture lightly along edge.
-
37
Lightly brush spring roll on all sides with sesame oil and set aside on wax paper.
-
38
Repeat process with remaining filling and wrappers.
-
39
At this point, spring rolls can be refrigerated uncovered for up to 6 hours prior to cooking.
-
40
3.
-
41
Lightly spray bottom of bamboo steamer trays, steamer basket or plate with cooking spray.
-
42
Arrange 5 to 6 rolls in a single layer over bottom of basket or plate, spacing them so that they don't touch.
-
43
Steam above boiling water for 5 minutes then transfer rolls back to baking sheet.
-
44
Repeat process until all have been steamed.
-
45
4.
-
46
Preheat oven to 400 F. Place spring rolls on a baking sheet lightly sprayed with cooking spray and bake until lightly browned, 15 to 20 minutes.
-
47
Spring rolls should be turned several times during baking to brown evenly.
-
48
Serve immediately with Dim Sum Dipping Sauce, cocktail sauce mixed with Oriental hot mustard or a commercially prepared plum sauce mixed with Oriental hot mustard and light soy sauce to taste.
-
49
DIM SUM DIPPING SAUCE: 1/3 cup light soy sauce 1/3 cup rice vinegar 1 tablespoon fresh ginger root, minced 2 to 3 garlic cloves, minced or pressed 1 teaspoon dark Oriental sesame oil* 1/2 teaspoon Chinese chili sauce* - optional 2 teaspoons sugar 1.
-
50
Combine all ingredients together and let stand 30 minutes to allow flavors to blend before serving or cover and refrigerate until ready to use.
-
51
*These items can be found at your local Asian market and are available in the specialty food sections of most larger supermarkets.
-
52
Notes: Yield: About 22 spring rolls at approximately 80 calories each; 0.5 gram total fat; 0.1 gram saturated fat; 9 milligrams cholesterol; 14 grams carbohydrate; 1 gram dietary fiber; 4 grams protein; 214 milligrams sodium.
