*  Exported from  MasterCook  *

                         SPRING ROLLS (CHUN GUEN)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chinese                          Dim Sum
                Yee

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -Karen Adler FNGP13B.
                        - Yield: 24
   1       pk           Egg roll, spring-roll skins
                        -or 1 rec. egg noodle dough*
   2       c            Cooked ham or barbecued pork
   5       md           Dried Chinese mushrooms
   1       c            Bamboo shoots
   1       c            Shredded napa cabbage
     1/2   lb           Bean sprouts -- fresh
   3                    Celery stalks
   2                    Green onion stalks
   4       c            Oil -- for deep frying
   1                    Egg -- beaten
                        -----SAUCE MIXTURE-----
   1       t            Salt
   2       ts           Sugar
   2       tb           Oyster sauce
   2       ts           Cornstarch
     1/4   c            Chicken broth

  *Recipe is included in this collection. PREPARATION:
  Soak mushrooms until soft, discard stems. Slice ham,
  mushrooms, bamboo shoots and onions to the size of a
  match stick. On the diagonal, slice celery into strips
  of the same size. Rinse bean sprouts in cold water.
  Drain well. Mix sauce. FILLING: Heat wok, add 1 tbsp.
  oil. Stir fry separately and set aside: bean sprouts,
  1 min.; celery, 2 min.; mushrooms with bamboo shoots,
  2 min.; napa cabbage, 2 minutes; ham, 2 min. Add more
  oil as needed. Pour sauce mixture over ham and mix
  until sauce thickens. (Sauce will be very thick.)
  Return other ingredients plus the green onions and mix
  well. Cool before wrapping. WRAPPING: Position wrapper
  like a diamond with the corners at top, bottom, left
  and right. Place about 1/3 cup of filling on lower
  section of wrapper. Tuck bottom corner around filling
  and roll firmly about half way up the sheet. Moisten
  the remaining 3 corners with beaten egg. Fold left and
  right corners toward the center and roll all the way
  up.
  
  FRYING: Heat oil in wok. Deep fry Spring Rolls on both
  sides until golden brown, turning once. Drain on paper
  towels. Serve hot. DO AHEAD NOTES: Fry Spring Rolls.
  Cool. Just before serving, deep fry again. COMMENTS:
  Cut Spring Rolls with kitchen scissors Fresh pork
  butt, shrimp or chicken also may be used. If you're a
  vegetarian, you can do away with the meat entirely.
  Instead, add shredded red and/or green pepper, snow
  peas, etc. Source: "Dim Sum" by Rhoda Fong Yee.
  Formatted for MM by Karen Adler FNGP13B.
 


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