Chinese Recipe : Spring Rolls

Serves 4 Ingredients: 8 spring roll skins 2 oz. thinly sliced pork, cut into thin strips Mixture A: 1 tsp Chinese rice wine or sherry 1 tsp soy sauce and cornstarch A few grain of pepper 2 dried large Chinese mushrooms, soaked in water and drained. Cut into strips. 2 ½ oz. boiled bamboo shoots, cut into strips 2 cabbage leaves, cut into strips ½ tsp salt Flour-and-water paste Oil for deep frying plus 3 tbsp more oil Directions: Combine the pork and Mixture A. Let sit for 15 minutes. Heat 3 tbsp of the oil in a wok, and stir-fry the pork briefly. Remove. Heat the remaining 1 tbsp oil and add the salt. Stir fry the vegetables, then mix in the pork. Turn off the heat and let the filling cool thoroughly. Place some of the filling a little above the center of each spring roll skin. Fold the upper edge over the filling, turn in the 2 sides, and roll it down to the bottom. Brush the bottom edge with the flour-and-water paste to seal it thoroughly. Heat the deep-frying oil over moderate heat. Deep-fry the spring rolls until golden. Turn them frequently. Serve immediately with table seasonings. I think most people would like to order springroll when they order chinese food. However, isn’t it more fun by doing it yourself? I tried this recipe before, but i skipped the Chinese rice wine and had sesame oil instead, when you don’t have rice wine at home, and you don’t want to buy one, sesame oil will be a good choice for you. Springroll is the best appertizer when you have a party at home! Let’s make some and share it with your friends! Here is the video which teaches to make vietnamese springroll, it is a bit different from chinese style, but still taste good! http://www.youtube.com/watch?v=uw-7pYq7wSc