Spring Roll

 

Spring Roll

Makes 12 spring rolls

Ingredients:

•1/4 pound barbequed pork
•3 dried black mushrooms
•1/2 cup mung bean sprouts
•1/2 medium carrot
•2 tablespoons chopped red bell pepper
•2 teaspoons dark soy sauce
•2 teaspoons oyster sauce
•2 tablespoons chicken broth
•1/2 teaspoon granulated sugar
•a few drops sesame oil, to taste
•2 tablespoons oil for stir-frying, or as needed
•12 spring roll wrappers
•1 lightly beaten egg, or
2 tablespoons cornstarch mixed with
1 tablespoon water
•3 cups oil for deep-frying, or as needed

Preparation:

Cut the barbequed pork into very
thin strips.

Soften the dried black mushrooms
by soaking in hot water for
20 to 30 minutes.

Squeeze out any excess water and
finely chop.

Rinse and drain the mung bean
sprouts. Peel the carrot.

Shred until you have 1/4 cup.

In a small bowl, combine the dark
soy sauce, oyster sauce, chicken
broth, granulated sugar and sesame
oil.

Set aside.

Heat a wok over medium high to
high heat. Add 2 tablespoons oil.

When the oil is hot, add the
barbequed pork.

Stir-fry for 1 minute, then add
the vegetables.

Stir-fry for another minute, then
push up to the side of the wok.

Add the sauce in the middle.

Heat briefly, then mix in with
the pork and vegetables.

Remove the wok from the heat and
allow the filling to cool.

Pre-heat the oil for deep-frying
to 360 degrees Fahrenheit while
preparing the spring rolls.

Lay a spring roll wrapper in front
of you so that it forms a diamond
shape.

Use your index finger to wet all
the edges with the beaten egg or
cornstarch/water paste.

Place approximately 2 tablespoons
of filling near the bottom.

Roll over once, tuck in the sides,
and then continue rolling.

Seal the top.

Deep-fry the spring rolls in
3 to 4 batches, cooking until
they are golden brown and crispy
(about 3 minutes).

Remove with a slotted spoon and
drain on paper towels.