Malay spring rolls

Yield: 20 Servings

Measure Ingredient
6 Dried Chinese mushrooms
3 tablespoons Peanut oil
1 tablespoon Sesame oil
1 Clove garlic, finely grated
½ teaspoon Finely grated fresh ginger
8 ounces Mince meat
2 cups Shredded Chinese cabbage
1 cup Shredded giant white radish
12 Water chestnuts, chopped
1 cup Chopped bamboo shoots
4 ounces Bean sprouts
6 Spring onions, finely chopped
1 tablespoon Light soy sauce
1 teaspoon Salt
3 teaspoons Cornflour
1 pack Frozen spring roll wrappers
Oil for deep frying

source Asian Kashrus

METHOD:

Cover mushrooms with hot water and soak for 20 minutes. Remove stalks and chop mushrooms. Heat peanut and sesame oil in a wok and slowly fry garlic and ginger for a few seconds. Add meat, raise heat and stir fry until it changes color. Add prepared vegetables, soy sauce and salt. Combine thoroughly. Push mixture to one side and tilt wok so liquid gathers. Stir in cornflour, which has been mixed with a little cold water until smooth.

Cook stirring, until thick. Remove from heat and mix thickened liquid into the filling. Allow to cool completely. Put 2 tablespoons of mixture at one end of spring roll wrapper and roll up, turning in the sides so that filling is completely enclosed. Dampen edges with water or a mixture of cornflour and water and press to seal. Fry one or two at a time in deep hot oil until golden brown. Drain on absorbant paper and serve immediately with chilli sauce if liked. (roll as for blintzes) Posted to JEWISH-FOOD digest V97 #007 From: alotzkar@... (Al)

Date: Tue, 7 Jan 1997 15:14:43 -0800

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