Chinese Spring Rolls Shanghai Dim Sum Recipes

CHINESE SPRING ROLLS (SHANGHAI) DIM SUM

Steps:

• FOR THE FILLING: Heat peanut oil in wok or skillet and stir-fry celery, bean sprouts, bamboo shoots, water chestnuts, soy and sugar 2 minutes.
• Stir in crab and remove from heat.
• Pour off any juices and add sesame oil, green onion, cornstarch and egg slivers.
• Cool and place 3 tablespoons of mixture on edge of spring roll skin.
• Place a coriander sprig on top and fold skin over twice.
• Then fold in sides and roll like jelly roll.
• Deep-fry, seam side down, in hot oil until crisp and golden.
• Drain, cut into 1-inch slices and serve immediately with mustard, chili oil and soy.
• Yield: approximately 18 spring rolls.
• EGG SLIVERS: Divide this recipe in half using only 2 eggs. Combine eggs, water and salt.
• Heat a 12-inch skillet over medium heat, add half the peanut oil and pour in half the egg mixture, tilting pan to coat surface.
• Cook until eggs are just set, moist but not runny.
• Bottom should be slightly golden.
• Turn out onto board and repeat with remaining oil and egg mixture.
• Let cool, roll and slice into slivers.
• SPRING ROLL SKINS: Sift flour and salt into mixing bowl.
• Add eggs and enough water to make a smooth, thin batter similar to crepe batter.
• Always beat batter in ONE DIRECTION to gain elasticity.
• Let stand 20 minutes.
• Lightly oil a 6-inch skillet or crepe pan and heat over low heat.
• Beat batter in same direction and pour 2 tablespoons into pan, tilting pan to cover entire surface with batter.
• Cook until set.
• Pancake should be sheer and pliable.
• When it shrinks away slightly from the edges, turn over and cook other side just to set.
• Remove to flat dish, cover with slightly dampened tea towel and repeat with remaining batter, oiling pan as necessary and being sure to stir in one direction each time.
• Yield: approximately 18 spring roll skins.
• Regional Cooking Of China.

AUTHENTIC CHINESE SPRING ROLLS

Steps:

• Mix marinade ingredients well. Add pork. Mix well and marinate at room temperature for about 20 minutes.
• Saute cabbage and carrots in 1 - 2 tablespoons vegetable oil in wok until crisp-tender. Alternately, steam vegetables in a bamboo steamer until crisp-tender (about 5 minutes). Spread out on a cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you're in a hurry) until thoroughly cold. Saute meat in wok in 1 - 2 tablespoons vegetable oil until no longer pink. Continue to saute until all moisture/juices have evaporated. Meat should appear dry. Spread out on another cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you're in a hurry) until thoroughly cold. Stir together cooled meat, binder mixture, cooled cabbage and carrots, bamboo shoots, mushrooms and green onions. Mix well. Make sure filling is cool to the touch.
• Combine sealer ingredients and mix until smooth. Place one wrapper on the counter with a point facing toward you, so the wrapper looks diamond-shaped, not square. Place a small amount of filling, about 1/4 cup, about 1/3 of the way up on on the wrapper. roll the wrapper tightly, tucking in the sides, to form a narrow finished roll about 1/2 to 2/3 inch in diameter. Seal the roll by brushing the triangle end flap with sealer for about the last 1-1/2 to 2 inches. Keep finished rolls under a damp towel or a couple of damp paper towels. Can be refrigerated or frozen at the point. For long term storage in freezer, put rolls in plastic bags.
• To make the dipping sauce, combine all ingredients and stir well. To make the alternate dipping sauce, combine all ingredients in a small sauce pan. Simmer 5 minutes, stirring until smooth. Strain and cool.
• Heat 1 quart vegetable oil in wok to about 350 degrees. Add rolls one at a time. Do not crowd. Cook in batches of 8 to 10 until deep golden brown. Drain on paper towels. Regulate heat as necessary to maintain temperature. Don't let temperature go over 375 degrees. Cut in half diagonally and serve warm with a Chinese mustard for dipping and one of the soy-sauce based dipping sauces listed above. Cutting the rolls in half diagonally facilitates absorption of the sauce into the filling when the roll is dipped. Also, it makes the rolls go farther and be easier for people to handle at a party, etc. Cooled rolls can be reheated at 350 degrees for 10 minutes, wrapped in foil.

SHANGHAI SPRING ROLLS (OR EGG ROLLS)

Steps:

• Use the highest flame for the stir frying process.
• Stir fry pork in 2 T oil until no longer pink; add chicken& do the same thing.
• Follow with shrimp.
• Remove to a sieve.
• Add a little more oil to the wok if needed and stir fry the scallions for a few seconds, then add the mushrooms& cabbage; stir fry to wilt cabbage, 2- 3 minutes.
• Stir in sauce.
• When it boils, thicken it with the binder.
• Stir cooked meats back in, followed by sesame oil.
• Set aside to drain and cool.
• Assemble in skins using beaten egg to seal.
• Deep fry at about 325°F until half cooked.
• (Can be frozen at this point. Defrost before continuing).
• When ready to serve, deep fry at 375 until golden brown and crisp.
• Blot well on paper towels.