Authentic Chinese Spring Rolls
This recipe comes from a chinese cooking teacher who is herself chinese. She taught us home-style chinese cooking. This recipe takes some time to make, but is well worth it. Better than the best restaurant fare!!
Steps
Mix marinade ingredients well.
Add pork.
Mix well and marinate at room temperature for about 20 minutes.
Saute cabbage and carrots in 1 - 2 tablespoons vegetable oil in wok until crisp-tender.
Alternately , steam vegetables in a bamboo steamer until crisp-tender.
Spread out on a cookie sheet or jellyroll pan and put in refrigerator until thoroughly cold.
Saute meat in wok in 1 - 2 tablespoons vegetable oil until no longer pink.
Continue to saute until all moisture / juices have evaporated.
Meat should appear dry.
Spread out on another cookie sheet or jellyroll pan and put in refrigerator until thoroughly cold.
Stir together cooled meat , binder mixture , cooled cabbage and carrots , bamboo shoots , mushrooms and green onions.
Mix well.
Make sure filling is cool to the touch.
Combine sealer ingredients and mix until smooth.
Place one wrapper on the counter with a point facing toward you , so the wrapper looks diamond-shaped , not square.
Place a small amount of filling .
Ingredients
ground lean pork, cornstarch, rice wine vinegar, dry sherry, salt, cabbage, carrots, bamboo shoots, dried shiitake mushrooms, green onion, sugar, white pepper, soy sauce, sesame oil, spring roll wrappers, all-purpose flour, water, vegetable oil, hot sauce, rice vinegar, apricot jam