Sunday, January 18, 2009

Spring Rolls

Spring Rolls (春卷, chunjuan)

This is a local version of the popular spring roll. It is generally made larger than its Cantonese cousin. It is also made using a thicker and more porous pastry which gives it a more deep-fried flavour.
Ingredients
1/2 bunch (approximately 100 grams) chives
250 grams bean shoots
1 tablespoon soy sauce
1 teaspoon salt
100 grams minced pork (vegetarians can use chopped tofu and/or mushrooms as a substitute)
1tablespoon cornflour
oil for deep frying
30 pre made spring roll rounds -These rounds can be made at home with wheat flour, egg white and water or purchased in a local market.

Part one – Preparing the filling----Fill a wok halfway with water and bring it to a boil. Once boiling, add chives. Boil for around 30 seconds to blanche the chives and then remove. Chop the chives into 2 cm lengths. Add bean shoots to the water, boil for one minute and then remove. Place chives, bean shoots and minced pork in large mixing bowl. Add soy sauce, salt and a tablespoon of cooking oil and mix thoroughly. Mix cornflour with about 3 tablespoons of water in a small bowl. Keep this 'glue' handy.

Part two – Rolling --Place a small amount of the mixture onto a round and spread it lengthways approximately 1/4 of the way into the round. Roll up the round until about halfway then fold in the edges after applying a little of the cornflour 'glue' with a finger to each of them. Apply a little glue to the end of the round and roll along to complete the rolling process. Place completed spring roll on a plate and then repeat with the next round until the filling is used up.

Part three - Frying--Heat a sufficient depth of oil in a wok to just under a boil and place the first spring roll in. After a short while add the second. Cook each roll until nice and brown, which will require turning them over in the wok. Ideally, you will want to have your own 'production line' of 4-6 rolls in your wok at any time with a new roll going in one end as the longest-cooked roll is taken out the other.
When browned each roll should be removed from the wok and placed on a plate, ready for eating. The spring rolls are ordinarily served hot without any dipping sauce alongside the other courses of a meal.
If you do not have an Asian market nearby, most Wal-marts carry eggroll wrappers in the produce section next to the tofu. They are square. Place the mix in one corner and begin wrapping as described. They are really good with duck sauce or a mix of soy sauce, balsamic vinegar and cilantro. I have used ground turkey, chicken pieces and shrimp(my personal favorite). If you are not partial to bean sprouts, Substitute finely chopped bok choy, the cabbage that looks like green leaf lettuce. Hope you enjoy. Once I try other recipes, I will send them your way.
mandy
A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide.
Thomas Keller

1 comment:

  1. Oh, I am so hungry now. I can't wait to try to fix this. The last time I tried to cook Chinese from scratch was when Russ & I were dating. It didn't turn out too well, so I haven't tried since. You have inspired me to try, try again. If this is my last comment, you will know it didn't turn out too well. Send flowers in care of my family. LOL. Have a GREAT week. Sara

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