Spring Rolls (Great Chefs)
| Yield: | 4 Servings |
| Categories: | Chinese, Appetizers |
| 1/4 | c | Oil, vegetable OR |
| 1/4 | c | Oil, peanut |
| 8 | oz | Boston butt, minced |
| 1 | ts | Garlic, minced |
| 1 | ts | Ginger, minced |
| 2 | oz | Shoots, bamboo |
| 2 | oz | Mushrooms, black, soaked |
| DIVIDER | -- in warm water | |
| 1/2 | c | Cabbage, shredded |
| 2 | oz | Wine, rice OR |
| 2 | oz | Sherry |
| 2 | tb | Sauce, light soy |
| 1 | tb | Oil, sesame |
| 1/4 | c | Broth, chicken, boiling |
| Salt (to taste) | ||
| Pepper, white (to taste) | ||
| 1 | tb | Cornstarch |
| 1 | tb | Sauce, oyster |
| 1 | tb | Sauce, soy, dark |
| 12 | Skins, spring roll | |
| Oil, for deep fat frying |
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