Spring Rolls

Ingredients	Direction
6 dried Chinese mushrooms 1 tbsp vegetable or peanut oil 2 cups ground pork 1 tsp dark soy sauce 1 cup bamboo shoots pinch of salt 1 cup raw shrimp pelled 8 oz generous 1-1/2 cups bean sprouts 1 tbsp chopped scallions 25 spring roll skins 1 egg white vegetable or peanut oil, for deep-frying.	1. Squeeze out any excess water from the mushrooms and finely slice, discarding any tough stems. 2. In a preheated wok, heat the tablespoon of oil and stir-fry the pork until it changes color. Add the dark soy sauce, bamboo shoots, mushrooms, and a little salt. Stir over high heat for 3 minutes. 3. Add the shrimp and cook for 2 minutes, then add the bean sprouts and cook for an additional minute. Remove from the heat and stir in the scallion. Let cool. 4. Place a tablespoon of the mixture toward the bottom of a skin. Roll once to secure the filling, then fold in the sides to creat a 4-inch/10-cm piece and continue to roll up. Seal with egg white. 5. Heat enough oil for deep-frying in a wok or deep-fat fryer until it reaches 180-190 C/350-375 F, or until a cube of bread browns in 30 seconds. Without overcrowding the wok, fry the rolls for about 5 minutes until golden brown and crispy.

Ingredients

Direction

6 dried Chinese mushrooms
1 tbsp vegetable or peanut oil
2 cups ground pork
1 tsp dark soy sauce
1 cup bamboo shoots
pinch of salt
1 cup raw shrimp pelled
8 oz generous
1-1/2 cups bean sprouts
1 tbsp chopped scallions
25 spring roll skins
1 egg white
vegetable or peanut oil, for deep-frying.

1. Squeeze out any excess water from the mushrooms and finely slice, discarding any tough stems.

2. In a preheated wok, heat the tablespoon of oil and stir-fry the pork until it changes color. Add the dark soy sauce, bamboo shoots, mushrooms, and a little salt. Stir over high heat for 3 minutes.

3. Add the shrimp and cook for 2 minutes, then add the bean sprouts and cook for an additional minute. Remove from the heat and stir in the scallion. Let cool.

4. Place a tablespoon of the mixture toward the bottom of a skin. Roll once to secure the filling, then fold in the sides to creat a 4-inch/10-cm piece and continue to roll up. Seal with egg white.

5. Heat enough oil for deep-frying in a wok or deep-fat fryer until it reaches 180-190 C/350-375 F, or until a cube of bread browns in 30 seconds. Without overcrowding the wok, fry the rolls for about 5 minutes until golden brown and crispy.