Text 11706, 122 rader
Skriven 2014-04-02 12:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: desperate measures 427
==============================
 ml-> I wouldn't go so far as to discard it but rather save
 ml-> it for cooking. After all, the resulting liquid would
 ml-> just be a little salty and cheesy, no great defects
 ml-> for secondary uses.
 BF> Oh. Salty. I hadn't thought of that.  

It might not matter to you. Probably the end product
would be less salty than cooking wine but salty enough
to be troublesome to me.

 ml-> Indeed. You could have pretended you were some 
 ml-> elder entrusted with helping prepare the means for
 ml-> tribal survival, or something.
 BF> No, that would lose the waves of amusement that coursed thru me from
 BF> the awkwardness and futility of the exercise.

And do you think tribal elders were not touched by
awkwardness and futility? 

Spring rolls
Categories: Chinese, starter, finger food
Yield: 50

2 lb ground lean pork
h - Pork marinade
2 Tb cornstarch
2 Tb rice wine vinegar
2 Tb dry sherry
1 ts salt
h - Vegetables for filling
10 c cabbage, shredded
12 oz carrots, shredded
8 oz cn bamboo shoots
- squeezed of excess moisture and shredded
10 dried shiitake mushrooms, rehydrated
- in boiling water, squeezed and shredded
1 bn green onion, thinly sliced
h - Binder for filling
2 Tb cornstarch
1 ts sugar
1/2 ts white pepper
4 Tb soy sauce
1 ts sesame oil (more to taste)
1 Tb dry sherry (more to taste)
h - Wrappers
50 spring roll wrappers, paper-thin wheat-based
- thawed if frozen. Wei-Chan brand recommended
Sealer for rolls
4 Tb all-purpose flour
6 Tb water
h - Oil for frying
1 qt vegetable oil
h - Dipping sauce
2 Tb hot sauce
- Frank's or Durkee brand recommended
3 Tb soy sauce
3 Tb water
1 Tb rice vinegar
1 ts sugar
1 ts dry sherry
h - Alternate dipping sauce
6 Tb apricot jam
2 Tb dry sherry
4 Tb soy sauce
4 ts rice vinegar
1 green onion, sliced
1 ds white pepper
1 Tb hot sauce, Frank's or Durkee brand recommended (optional)

Mix marinade ingredients well. Add pork. Mix well and marinate
at room temperature 20 min.

Saute cabbage and carrots in 1 - 2 Tb vegetable oil in wok
until crisp-tender. Alternately, steam vegetables in a bamboo
steamer until crisp-tender (about 5 min). Spread out on a
cookie sheet or jellyroll pan and put in refrigerator (or
freezer, if you're in a hurry) until thoroughly cold. Saute
meat in wok in 1 - 2 Tb vegetable oil until no longer pink.
Continue to saute until all moisture/juices have evaporated.
Meat should appear dry. Spread out on another cookie sheet
or jellyroll pan and put in refrigerator (or freezer, if
you're in a hurry) until thoroughly cold. Stir together
cooled meat, binder mixture, cooled cabbage and carrots,
bamboo shoots, mushrooms, and green onions. Mix well. Make
sure filling is cool to the touch.

Combine sealer ingredients and mix until smooth. Place one
wrapper on the counter with a point facing toward you, so
the wrapper looks diamond-shaped, not square. Place a small
amount of filling, 1/4 c, about 1/3 of the way up on on the
wrapper. roll the wrapper tightly, tucking in the sides, to
form a narrow finished roll about 1/2 - 2/3" in diameter.
Seal the roll by brushing the triangle end flap with sealer
the last 1 1/2 - 2". Keep finished rolls under a damp towel
or a couple of damp paper towels. Can be refrigerated or
frozen at the point. For long term storage in freezer, put
rolls in plastic bags.

To make the dipping sauce, combine all ingredients and stir
well. To make the alternate dipping sauce, combine all
ingredients in a small sauce pan. Simmer 5 min, stirring
until smooth. Strain and cool.

Heat 1 qt vegetable oil in wok to 350F. Add rolls one at a
time. Do not crowd. Cook in batches of 8 to 10 until deep
golden brown. Drain on paper towels. Regulate heat as
necessary to maintain temperature. Don't let temperature
go over 375F. Cut in half diagonally and serve warm with
a Chinese mustard for dipping and one of the soy-sauce
based dipping sauces listed above. Cutting the rolls in
half diagonally facilitates absorption of the sauce into
the filling when the roll is dipped. Also, it makes the
rolls go farther and be easier for people to handle at
a party, etc. Cooled rolls can be reheated 10 min at 350F,
wrapped in foil.

Sue Lau, chinese.food.com


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