(Delicate
spring rolls filled with shredded pork, shrimp,
black mushrooms and garlic chives)
Makes
30 Spring Rolls
1 pound sirloin or center cut pork fillets, trimmed
of fat and gristle
For the marinade, mixed together:
1 tbsp soy sauce
2 tbsp rice wine or sake
1/2 teaspoon toasted sesame oil
1 1/2 teaspoons cornstarch
For the filling:
1/3 pound raw medium-size shrimp, peeled, deveined,
rinsed, drained and patted dry
1 tbsp plus 1 teaspoon peeled and minced fresh
ginger
1 tbsp rice wine or sake
1 teaspoon cornstarch
7 tbsp safflower or corn oil
1 tbsp minced garlic
10 dried Chinese black mushrooms, softened in hot
water to cover, drained, stems removed and caps
shredded
4 cups thin julienne strips cored Chinese Napa
Cabbage
2 cups fresh Chinese garlic chives or leeks (white
sections only), cut into 1-inch lengths
2 cups bean sprouts, rinsed and drained
For the sauce, mix together:
2 tbsp soy sauce
2 tbsp rice wine or sake
1 teaspoon Oriental sesame oil
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cornstarch
To Make and Fry the Spring Rolls:
30 spring roll skins
6 tbsp water
3 tbsp all-purpose flour
4 cups safflower or corn oil
To Serve:
Chinese plum or duck sauce
Chinese hot mustard
Directions:
Using a sharp knife, cut the pork across the grain
into paper-thin slices, then cut slices into
matchstick-size shreds. Place in a medium-size
bowl, add the marinade, toss lightly to coat, and
let marinate for 20 minutes at room temperature.
Drain.
Slice the shrimp lengthwise in half. Cut into
1/4-inch dice. Place in a small bowl, add 1
teaspoon of the minced ginger, the rice wine and
cornstarch, and toss lightly to coat.
Heat a wok or a large heavy skillet over high heat
until very hot. Add 3 tablespoons of the oil
and heat until hot, about 30 seconds. Add the
drained pork and stir-fry, stirring constantly,
until the meat loses its pink color and separates
into shreds. Remove with a handled strainer or
a slotted spoon and drain in a colander. Wipe
out the pan. Reheat the pan, add 2 tablespoons
of the oil, and heat until hot over high heat.
Add the shrimp and stir-fry until opaque.
Remove with a handled strainer or a slotted spoon
and drain in a colander. Wipe out the pan.
Reheat the pan, add the remaining 2 tablespoons oil,
and heat until hot over high heat. Add the
remaining 1 tablespoon minced ginger, the garlic and
mushrooms and stir-fry until fragrant, about 15
seconds. Add the cabbage and toss lightly over
high heat until slightly limp, about 1 1/2 minutes.
Add the garlic chives or leeks and the bean sprouts,
toss lightly for 30 seconds, and add the sauce
mixture. Cook, stirring continuously to
prevent lumps, until thickened. Transfer to a
serving platter to cool. Clean out the pan.
Separate the spring roll skins and cover them with a
damp cotton dish towel to keep them from drying out.
In a small bowl, mix the water and flour together
until smooth. Arrange a skin facing you.
Squeeze a heaping tablespoon of the filling to
remove any excess liquid and place toward the lower
third of the wrapper. Roll up to form a
cylindrical shape, folding in the two sides as you
roll. Spread some of the flour mixture on the
top edge and press to seal the seam. Repeat
with the remaining wrappers and filling.
Reheat the wok or skillet over high heat until very
hot. Add the oil and heat to 375 degrees
Fahrenheit. Add a batch of the spring rolls
without crowding them and fry, turning constantly so
they cook evenly, until golden brown and crisp.
Remove with a handled strainer or a slotted spoon
and drain on paper towels. (You may want to
keep them warm in a preheated 250 degree Fahrenheit
oven). Reheat the oil until hot again and
continue frying the remaining rolls in batches,
reheating the oil each time. Serve with the
plum sauce and hot mustard. (You can freeze
the rolls once they have cooled. To serve,
defrost, arrange on a rack placed on a baking sheet,
and reheat in a preheated 375 degree oven until
crisp, about 15 minutes.)
