These days, spring roll wrappers, sometimes
called 'skins' or 'shells' are readily available in the refrigerated
or freezer sections of most supermarkets.
Spring Rolls
6 dried Chinese mushrooms
3 tablespoons peanut oil
1 tablespoon sesame soil
1 garlic clove, finely minced
1/2 teaspoon finely grated fresh ginger
8 ounces pork, chopped finely
8 ounces raw prawns, deveined and chopped
2 cups shredded Napa (Chinese) cabbage
1 cup shredded daikon radish
12 water chestnuts, chopped
1 cup chopped bamboo shoots
4 ounces bean sprouts
6 green onions, finely chopped
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 teaspoon salt
3 teaspoons cornstarch mixed with 3 tablespoons
cold water
1 (20-count) package spring roll wrappers
(if frozen, thawed)
Vegetable oil for frying
Cover mushrooms with hot water
and soak for 20 minutes. Remove and discard the stems and chop
the mushroom caps.
Heat peanut and sesame oil in a wok over
low heat and slowly fry garlic and ginger for a few seconds.
Add pork, raise heat and stir-fry until browned. Add prawns and
continue stirring and frying until they are cooked. Add prepared
vegetables, soy sauce, oyster sauce and salt; mixing well. Push
mixture to one side and tilt wok or pan so liquid gathers. Stir
in cornstarch mixture and cook, stirring, until thickened. Remove
wok or pan from heat and mix thickened liquid into the filling.
Set aside and allow to cool completely.
Put 2 tablespoons of filling mixture at
one end of a spring roll wrapper and roll up, turning in the
sides so that filling is completely enclosed. Dampen edges with
water or a mixture of cornstarch and water and press to seal.
Fry one or two spring rolls at a time
in deep hot oil (about 375*F / 190*C) until golden brown. Drain
on paper towels and serve immediately.
