Shanghai Spring Rolls Or Egg Rolls Recipes

Steps:

• Use the highest flame for the stir frying process.
• Stir fry pork in 2 T oil until no longer pink; add chicken& do the same thing.
• Follow with shrimp.
• Remove to a sieve.
• Add a little more oil to the wok if needed and stir fry the scallions for a few seconds, then add the mushrooms& cabbage; stir fry to wilt cabbage, 2- 3 minutes.
• Stir in sauce.
• When it boils, thicken it with the binder.
• Stir cooked meats back in, followed by sesame oil.
• Set aside to drain and cool.
• Assemble in skins using beaten egg to seal.
• Deep fry at about 325°F until half cooked.
• (Can be frozen at this point. Defrost before continuing).
• When ready to serve, deep fry at 375 until golden brown and crisp.
• Blot well on paper towels.

Steps:

• To make the filling, combine the sugar, the 1/2 teaspoon cornstarch, and the soy sauce in a bowl. Add the pork and shrimp and stir to coat well. Set aside.
• Put the remaining 1 1/2 tablespoons cornstarch into a small bowl and dissolve it in 3 tablespoons of the reserved mushroom soaking liquid. (Use water or stock if you mistakenly discarded the liquid.) Set aside.
• Heat 1 1/2 tablespoons of the oil in a large skillet over high heat. Add the ginger and garlic and cook, stirring constantly, for about 30 seconds or until fragrant. Remove the garlic and ginger with a slotted spoon and discard. Add the pork and shrimp mixture, stirring constantly to separate the pork into shreds and shrimp into nuggets, and cook just through, about 1 1/2 minutes. Transfer to a platter. Add the remaining 1 1/2 tablespoons oil to the skillet. When the oil is hot, add the mushrooms, bamboo shoots, bean sprouts, and salt. Cook, stirring constantly, for about 5 minutes, or until the bean sprouts are soft and just cooked through. The mixture will be about half of the original volume. Return the pork and shrimp to the skillet and stir to combine. When heated through, about 45 seconds, lower the heat slightly. Give the cornstarch mixture a stir and pour over the filling mixture. Cook for about 30 seconds, to bind the mixture. Transfer to a platter and spread out. Set aside to cool completely before using. You should have about 3 cups. (The filling can be prepared 2 days in advance, covered, and refrigerated after cooling. Return to room temperature before wrapping.)
• Before assembling the spring rolls, line a baking sheet with parchment paper. For each spring roll, place a skin, smooth side down, on your work surface. Place a generous 2 tablespoons of filling slightly below the center of the skin. Follow the directions on page 75 to create a cigar shape. Before folding in the sides, brush some beaten egg on all of the exposed edges to ensure a good seal. Set the finished rolls, seam side down, on the prepared baking sheet. Keep them covered with a kitchen towel to prevent drying. (To freeze, put them on a baking sheet, about 1/2 inch apart, and slide them into the freezer. After they have hardened, about 1 hour, transfer them to a zip-top bag and keep frozen. Fry them unthawed. They will take a little longer than 3 minutes but will be just fine.)
• Heat 1 inch of oil in a wok, saucepan, or deep skillet over medium-high heat to about 350°F on a deep-fry thermometer. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately to the surface and encircle the chopstick, the oil is ready.) Slide in a few spring rolls and fry, turning as needed, for about 3 minutes, or until golden brown and very crisp. Remove from the oil and drain. Return the oil to temperature, then repeat with the remaining rolls. After all the rolls are fried, you may refry them for 30 seconds in 350°F oil to quickly reheat. (Alternatively, keep the rolls in a warm oven during frying.)
• Serve the spring rolls hot, whole or halved diagonally, with the vinegar as a dipping sauce.