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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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6 oz. cooked pork, chopped
2-3/4 oz. cooked chicken, chopped
1 tsp. light soy sauce
1 tsp. light brown sugar
1 tsp. sesame oil
1 tsp. vegetable oil
8 oz. bean sprouts
1 oz. canned bamboo shoots, drained,rinsed, and chopped
1 green bell pepper, seeded and chopped
2 scallions, sliced
1 tsp. cornstarch
2 tsp. water
vegetable oil, for deep frying
Skins:
1-1/8 cups all purpose flour
5 tbsp. cornstarch
2 cups water
3 tbsp. vegetable oil
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Directions:
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Mix the pork, chicken, soy sauce, sugar, and sesame oil. Cover and marinate for 30 minutes.
Heat the vegetable oil in a preheated wok. Add the bean sprouts, bamboo shoots, bell pepper, and scallions to the wok and stir fry for 2 to 3 minutes. Add the meat and the marinade to the wok and stir fry for 2 to 3 minutes.
Blend the cornstarch with the water and stir the mixture into the wok. Set aside to cool completely.
TO MAKE THE SKINS, mix the flour and cornstarch and gradually stir in the water, to make a smooth batter.
Heat a small, oiled skillet. Swirl one-eight of the batter over the base and cook for 2 to 3 minutes. Repeat with the remaining batter. Cover the skins with a damp tea towel while frying the remaining skins.
Spread out the skins and spoon one-eight of the filling along the center of each. Brush the edges with water and fold in the sides, then roll up.
Heat the oil for deep frying in a wok to 350 F. Cook the spring rolls, in batches, for 2 to 3 minutes, or until golden and crisp. Remove from the oil with a slotted spoon, drain, and serve immediately.
1.000 Classic Recipes Around the World
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Comments from olga
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This classic Chinese dish is very popular in the West. Serve hot or chilled with a soy sauce or hoisin dip.
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