Spring Rolls

Both barbecued pork and chicken marinated in oyster sauce also work well in this recipe.

Yields 12 spring rolls

Ingredients

2pound pork tenderloin, shredded

2 tablespoons oyster sauce, divided

12teaspoon baking soda

6dried mushrooms

1carrot

1tablespoon chicken broth or stock

12teaspoon sugar

1cup mung bean sprouts, rinsed and drained

2green onions, thinly sliced on the diagonal

14teaspoon sesame oil

12 spring roll wrappers

2tablespoons cornstarch mixed with 1 tablespoon water

4-6 cups oil for frying

1. Marinate the pork in 1 tablespoon oyster sauce and baking soda for 30 minutes.

2. Soak the dried mushrooms in hot water to soften; drain and thinly slice. Wash and grate the carrot until you have 14 cup.

3. Combine the remaining 1 tablespoon oyster sauce, chicken broth, and sugar. Set aside.

4. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the pork. Stir-fry briefly until it changes color and is nearly cooked through. Remove from the wok.

5. Add 112 tablespoons oil. When oil is hot, add the dried mushrooms. Stir-fry for 1 minute, then add the bean sprouts, grated carrot, and the green onion. Add the sauce in the middle of the wok and bring to a boil. Add the pork and mix through. Drizzle with the sesame oil. Cool.

6. Heat 4-6 cups oil to 375F. While oil is heating, prepare the spring rolls. To wrap, lay the wrapper in a diamond shape. Place a tablespoon of filling in the middle. Coat all the edges with the cornstarch-and-water mixture. Roll up the wrapper and tuck in the edges. Seal the tucked-in edges with corn-starch and water. Continue with the remainder of the Spring Rolls.(Prepare more cornstarch and water as necessary.)

7. Deep-fry the spring rolls,2 at a time, until they turn golden. Drain on paper towels.

qingquang

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