Text 9389, 61 rader
Skriven 2011-04-09 08:02:24 av Dave Drum (1:18/200)
Ärende: DP 200
==============
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shanghai Spring Rolls
 Categories: Chinese, Appetizer
      Yield: 1 servings
 
     16    Square spring-roll wrappers
           -PORK AND SHRIMP STUFFING
           -(see R-SHANGHAI SPRING
           -ROLLS-B)
    1/4 c  Bean sprouts, cut into
      2    Inch lengths, (see Note
           -below)
      1    Egg white (optional)
           -oil for deep-frying (see
           -Editor's Note)
      1 tb Oil, absorbed during
           -cooking
 
  Manufacturers of Chinese noodles make very thin wrappers, 7 to 8
  inches square, for spring rolls. If packaged spring-roll skins are too
  thick, roll them through the thinnest setting of a pasta machine to
  yield a rectangle twice the original size, then cut
  
  1.  Place a wrapper with one edge toward you. Spread 1 tablespoon
  stuffing along edge to within 1/2 inch of end. Lay a few bean
  sprouts alongside stuffing. Roll up slightly to cover stuffing,
  fold in sides to seal ends, and roll up in remaining wrapper.
  Moisten edge with a little egg white or water to seal. Repeat with
  remaining wrappers.
  
  2.  Heat oil in a frying pan to 375 degrees F. Fry rolls, a few at a
  time, until golden brown. Check a roll to make sure stuffing has
  thoroughly cooked, and adjust temperature or cooking time as
  necessary. Serve whole, or cut into bite-sized pieces.  Makes 8
  Spring rolls.
  
  NOTE:  Finely shredded bamboo shoots may be used instead.
  
  EDITOR'S NOTE: To ensure the accuracy of nutrition summaries of fried
  foods, oil for frying has been omitted from the ingredient matrix.
  This prevents the unspecified amount of oil shown in the recipe from
  being calculated into the summary (since a portion is actually
  absorbed by the food.)  One tablespoon of vegetable oil has been added
  to account for the oil absorbed. (Method of determining fat absorption
  figures is provided by the USDA handbook #102.)
  
  Prep   :45 Cook :30    Stand   :00    Total   1:15  Challenging
  
  Amount Per Serving:
  
  Calories  136    Calories from Fat  49      % = Daily Value
  
  From: D. Pileggi                      Date: 07 Feb 94
 
MMMMM

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