Subj : Spring Rolls
To   : All
From : Sean Dennis
Date : Sat May 17 2025 21:04:48

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spring Rolls
 Categories: Appetizers, Diabetic, Ceideburg, Pork, Duck
      Yield: 6 Servings
 
           Stephen Ceideburg

MMMMM----------------------------MEAT---------------------------------
      1 lb Boneless, center-cut pork
           -loin

MMMMM--------------------------MARINADE-------------------------------
  1 1/2 tb Reduced sodium soy sauce
      1 tb Rice wine or sake
      1 ts Oriental sesame oil
      1 ts Cornstarch

MMMMM-------------------------SEASONINGS------------------------------
  1 1/2 tb Minced garlic
  1 1/2 tb Minced fresh ginger
      8    Dried Chinese black
           -mushrooms *

MMMMM---------------------------SAUCE--------------------------------
      1 tb Reduced sodium soy sauce
      1 tb Rice wine or sake
      1 ts Oriental sesame oil
    1/4 ts Pepper
      1 ts Cornstarch
      1    Egg, lightly beaten
      3 tb All-purpose flour
      1 tb Water

MMMMM------------------------SPRING ROLLS-----------------------------
     20    Spring roll wrappers
      3 c  Plus 5 tablespoons vegetable
           -oil, divided
  2 1/2 c  Finely shredded leeks
  2 1/2 c  Finely shredded Chinese or
           -napa cabbage
      1 tb Rice wine or sake, optional
      3 c  Bean sprouts, rinsed and
           -drained

MMMMM-----------------------SERVING SAUCES----------------------------
           Plum or duck sauce
           Hot mustard
 
  * softened in hot water, stems removed and caps finely shredded
  
  To prepare Meat: Use a sharp knife or cleaver to trim away any fat or
  gristle from pork loin. Cut meat across grain into 1/8- inch slices.
  Cut slices into fine julienne shreds and place in bowl.
  
  To prepare Marinade: Combine soy sauce, rice wine, sesame oil and
  cornstarch in cup and pour over pork. Toss lightly to coat. Cover with
  plastic wrap and let stand at room temperature 20 minutes.
  
  To prepare Seasonings: Combine garlic, ginger and mushrooms in small
  bowl or cup and set aside.
  
  To prepare Sauce: Combine soy sauce, rice wine, sesame oil, pepper and
  cornstarch in small bowl or cup and set aside. Mix egg, flour and
  water in small bowl into smooth paste and set aside.
  
  To prepare Spring Rolls: Separate wrappers and cover with cloth to
  prevent them from drying out.
  
  Heat wok or skillet over high heat. Add 3 tablespoons oil and heat
  until very hot. Add shredded pork and stir-fry over high heat,
  stirring constantly, until pieces change color and separate. Remove
  with handled strainer or slotted spoon and set aside.
  
  Add 2 tablespoons oil to wok and heat until very hot. Add seasoning
  mixture and stir-fry about 15 seconds until fragrant. Add leeks and
  stir-fry about 1 minute over high heat, then add cabbage. If mixture
  is very dry, add 1 tablespoon rice wine. Continue cooking another
  minute, then add bean sprouts and pork and Sauce mixture. Stirfry
  briefly until Sauce has thickened, then spread mixture out on platter
  to cool. (You may refrigerate.) If mixture is very wet, drain in
  colander, pressing down on mixture with spatula.
  
  On the counter, arrange spring roll wrapper like a diamond. Place
  about 2 tablespoons filling in a straight line just below midway mark
  of wrapper. If filling is very wet, squeeze out any excess liquid.
  Brush some flour-egg mixture along opposite edge. Starting at bottom
  edge, roll up Spring Roll and fold in both sides, then roll further
  to enclose filling and two side edges inside. Press pasted edge to
  seal. Repeat with remaining wrappers and filling.
  
  Heat wok, deep-fryer or skillet. Add remaining 3 cups oil and heat to
  375 degrees. Add 4 or 5 Spring Rolls and fry, turning occasionally,
  until deep golden brown. Remove with handled strainer or slotted
  spoon and drain in colander briefly, then on paper towels. Deep-fry
  remaining Spring Rolls in same manner. To reheat Spring Rolls,
  arrange on racks and heat until piping hot in 375-degree oven. Serve
  with plum or duck sauce and hot mustard.
  
  Per roll: 155 calories (15 percent from protein, 33 percent from
  carbohydrate, 52 percent from fat), 6 grams protein, 13 grams
  carbohydrate, 9 grams fat, 21 milligrams cholesterol, 114 milligrams
  sodium.
  
  Exchanges: 1 vegetable, 1/2 bread, 1/2 meat, 1 1/2 fat.
  
  From the Oregonian's FOODday, 1/19/93.
  
  Posted by Stephen Ceideburg
  
  From: Dave Drum                       Date: 02-07-03
 
MMMMM
 
-- Sean

.... Sarcasm: because beating people up is illegal.
--- MultiMail/Win
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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