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Name: Spring Rolls (Great Chefs)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1/4 c Oil, peanut; 12 Skins, spring roll; 2 oz Shoots, bamboo; Oil, for deep fat frying; 2 oz Sherry; 1 ts Ginger, minced; 2 oz Mushrooms, black, soaked; 1 tb Sauce, oyster; 1 ts Garlic, minced; 2 tb Sauce, light soy; Pepper, white (to taste); 1 tb Oil, sesame; 1/4 c Oil, vegetable OR; Salt (to taste); 1 tb Cornstarch; 1/2 c Cabbage, shredded; 1 tb Sauce, soy, dark; 1/4 c Broth, chicken, boiling; 8 oz Boston butt, minced; 2 oz Wine, rice OR

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INGREDIENTS

in warm water
1/4 c Oil, peanut
12 Skins, spring roll
2 oz Shoots, bamboo
Oil, for deep fat frying
2 oz Sherry
1 ts Ginger, minced
2 oz Mushrooms, black, soaked
1 tb Sauce, oyster
1 ts Garlic, minced
2 tb Sauce, light soy
Pepper, white (to taste)
1 tb Oil, sesame
1/4 c Oil, vegetable OR
Salt (to taste)
1 tb Cornstarch
1/2 c Cabbage, shredded
1 tb Sauce, soy, dark
1/4 c Broth, chicken, boiling
8 oz Boston butt, minced
2 oz Wine, rice OR

Servings

INSTRUCTIONS

Heat the vegetable or peanut oil in a wok. When hot, add the pork and brown. Add garlic, ginger, bamboo shoots, black mushrooms and cabbage. Cook and toss with half of the wine, light soy sauce, and sesame oil, then add boiling chicken broth. Cover and simmer for 30 seconds. Thoroughly mix the salt, sesame oil, white pepper, cornstarch, oyster sauce, and dark soy sauce in a bowl. Add to the wok. Cook and toss the mixture, then remove and cool. Put a dab of the mixture on a spring roll skin; fold and seal it with beaten egg. Deep fry the rolls to a golden brown in a 365 F oil. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chefs The Wong Brothers, Trey Yuen Restaurant, New Orleans

NOTES

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Spring Rolls (Great Chefs)

in warm water
1/4 c Oil, peanut
12 Skins, spring roll
2 oz Shoots, bamboo
 Oil, for deep fat frying
2 oz Sherry
1 ts Ginger, minced
2 oz Mushrooms, black, soaked
1 tb Sauce, oyster
1 ts Garlic, minced
2 tb Sauce, light soy
 Pepper, white (to taste)
1 tb Oil, sesame
1/4 c Oil, vegetable OR
 Salt (to taste)
1 tb Cornstarch
1/2 c Cabbage, shredded
1 tb Sauce, soy, dark
1/4 c Broth, chicken, boiling
8 oz Boston butt, minced
2 oz Wine, rice OR

Heat the vegetable or peanut oil in a wok.  When hot, add the pork and  brown.         Add garlic, ginger, bamboo shoots, black mushrooms and cabbage. Cook  and toss with half of the wine, light soy sauce, and sesame oil, then add  boiling chicken broth.  Cover and simmer for 30 seconds.         Thoroughly mix the salt, sesame oil, white pepper, cornstarch, oyster  sauce, and dark soy sauce in a bowl. Add to the wok. Cook and toss the  mixture, then remove and cool.         Put a dab of the mixture on a spring roll skin; fold and seal it with  beaten egg.         Deep fry the rolls to a golden brown in a 365 F oil.         Source: Great Chefs of New Orleans, Tele-record Productions       :    Box 71112, New Orleans, Louisiana - 1983       :    Chefs The Wong Brothers, Trey Yuen Restaurant, New Orleans

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Nutrition

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Serving Size: 1 Serving (137g)
Recipe Makes: 4 Servings

Calories: 182
Calories from Fat: 153 (84%)

Amt Per Serving		% DV

	Total Fat 16.9g	23 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 7.6g
	Polyunsanturated Fat 5.8g
Cholesterol 0mg		0 %
Sodium 778.9mg		27 %
Potassium 98mg		3 %
Total Carbohydrate 3.7g		1 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 3.4g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 182

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