Spring Rolls Recipe | Chinese Foods
- 1 cup all-purpose flour
- 1 egg, beaten
- Cold water
- 8 oz pork, trimmed and finely shredded
- 4 oz shrimp, shelled and chopped
- 4 green onions, finely chopped
- 2 tbsps chopped fresh ginger
- 4 oz Chinese leaves, shredded
- 2 cups bean sprouts
- 1 tbsp light soy sauce
- Dash sesame seed oil
- 1 egg, beaten
- #One of the most popular Chinese hors d’oeuvres, these are delicious dipped in sweet-sour sauce.# To prepare the wrappers, sift the flour into a bowl and make a well in the center. Add the beaten egg and about 1 tbsp cold water. Begin beating with a wooden spoon, gradually drawing in the flour from the outside to make a smooth dough. Add more water if necessary.
- Knead the dough until it is elastic and pliable. Place in a covered bowl and chill for about 4 hours or overnight.
- When ready to roll out, allow the dough to come back to room temperature. Flour a large work surface well and roll the dough out to about 1/4-inch thick.
- Cut the dough into 12 equal squares and then roll each piece into a larger square about 6×6 inches. The dough should be very thin. Cover while preparing the filling.
- Cook the pork in a little of the frying oil for about 2-3 minutes. Add the remaining filling ingredients, except the beaten egg, cook for 2-3 minutes and allow to cool.
- Lay out the wrappers on a clean work surface with the point of each wrapper facing you. Brush the edges lightly with the beaten egg.
- Divide the filling among all twelve wrappers, placing it just above the front point. Fold over the sides like an envelope.
- Fold over the point until the filling is completely covered. Roll up as for a jelly roll. Press all the edges to seal well.
- Heat the oil in a deep fat fryer or in a deep pan to 375°F. Depending upon the size of the fryer, place in 2-4 spring rolls and fry until golden brown on both sides.
- The rolls will float to the surface when one side has browned and should then be turned over. Drain thoroughly on paper towels and serve hot. #TIME# Preparation takes about 50 minutes for the wrapper dough, the filling and for rolling up. Dough must be allowed to rest for at least 4 hours before use. Cooking takes about 20 minutes.