Make a batch and freeze the uncooked rolls for later use. Just take directly from freezer and deep fry when needed.
Sauce:
2 tsp. sesame oil
3 T. dark soy sauce
3 T. soy sauce
2 T. shao xing wine
2 T. oyster sauce
3 T. sugar
salt & white pepper
1 lb. ground pork
1/4 lb. ground chicken
1/8 lb. raw shrimp
1-2 T. oil
1/2 large onion, minced
4 large garlic cloves, minced
1/2 lb. cole slaw mix
1/2 lb. mixed frozen vegetables, thawed
1/2 lb. bean sprouts
6 shitake mushrooms, minced
3 green onions, minced
1 T. fresh ginger, minced
1 T. flour
1 T. water
24 spring roll wrappers
Peanut oil for frying
Mix 2-3 T. of sauce into meats and marinate 15-20 min. Heat oil in skillet. Add onion & garlic; cook until fragrant, 3-5 min. Add meat mixture and cook until browned. Drain fat. Add next 6 ingredients and cook down slightly about 5-7 minutes. Drain any accumulated liquid. Add rest of sauce and mix well. Cook until done and turn off heat. Stir every 15 minutes in liquid until cool. Drain well. Mix flour and water into a liquid paste. Place 1-2 T. meat mixture onto middle of spring roll wrapper. Fold 1 corner over mixture, then fold in sides. Dampen last corner with flour and water mixture and roll up until sealed. Deep fry rolls in peanut oil until golden brown. Drain on paper towels. Serve with dipping sauces. TO BAKE: Place rolls on non-stick baking sheet & brush with peanut oil. Bake at 400 for 10 min. or until lightly browned. Turn, brush with oil & bake another 10 min. or until lightly browned. Makes 2-3 doz. rolls.
DIPPING SAUCES:
Garlic-vinegar sauce:
3 cloves garlic, minced
1/4 c. vinegar
1/8 tsp. salt
Mix until salt dissolves.
Sweet and Sour sauce:
2/3 c. catsup
1/4 c. soy sauce
2/3 c. brown sugar
1/8 c. vinegar
1 T. water
1 T. cornstarch
1 clove garlic, minced
1 T. fresh ginger, minced
salt & white pepper
Heat until thickened. Cool.
|
