MARTHA LIAO'S SPRING ROLLS
Prepare this family recipe for spring rolls, from opera singer Hao Jian Tian and Martha Liao, his wife, for a special or everyday occasion. Also try: Martha Liao's Peking Duck
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 5 dozen
Number Of Ingredients 15
Steps:
- Place cellophane noodles in enough hot water to cover; let stand until softened, about 10 minutes.
- Meanwhile, heat 1 tablespoon oil in a large nonstick skillet with a lid over medium-high heat. Add cabbage and cook, stirring, until coated with oil. Season with salt and cover; cook until cabbage is soft, about 5 minutes. Transfer cabbage to a large bowl; set aside.
- Add enough oil to lightly coat bottom of skillet. Add pork, garlic, and ginger; stir to combine. Add soy sauce, wine, and sugar. Whisk cornstarch together with 1/4 cup water until well combined. Add to skillet and cook, stirring, until mixture is thickened and pork is cooked through.
- Drain cellophane noodles, cut into 2-inch pieces and add to skillet; stir in scallions and sesame oil. Transfer pork mixture to bowl with cabbage; toss to combine. Let filling stand until cool, about 4 hours.
- Place 1 wrapper on a work surface, with 1 corner facing you. (Keep remaining wrappers covered with a damp kitchen towel.) Arrange 2 tablespoons filling in a mound in center of wrapper. Fold bottom corner over filling, then fold in sides halfway. Roll wrapper to form a tight cylinder, leaving top corner exposed. Brush top corner with a little of the beaten egg, and press to seal. Cover with a damp kitchen towel. Repeat process with remaining wrappers and filling.
- Fill a large heavy-bottomed saucepan halfway with canola oil. Heat over medium-high heat until temperature reaches 365 degrees on a deep-fry thermometer. Working in batches, cook spring rolls, turning occasionally, until golden and crisp, about 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat process with remaining spring rolls; serve hot.
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Sojib Hussain
[email protected]I'm always looking for new and exciting recipes for spring rolls. This one definitely fits the bill! The filling is unique and flavorful, and the wrappers are crispy and delicious.
Alinda Prossicovia
[email protected]These spring rolls are a healthy and delicious snack. I love that they're baked instead of fried.
Anna makar
[email protected]I would definitely make these spring rolls again. They're a great way to use up leftover vegetables.
Terra Pickard
[email protected]Overall, I thought these spring rolls were pretty good. They were easy to make and they tasted good.
Opilai S
[email protected]I had a hard time finding the right wrappers for these spring rolls. I ended up using wonton wrappers, which worked okay, but they were a little thick.
Leila Gogichaishvili
[email protected]These spring rolls were a little too oily for my taste.
Beatrice Chivuta
[email protected]I love how versatile these spring rolls are. You can fill them with anything you like and they always turn out great.
Nie Choppa
[email protected]These spring rolls are the perfect appetizer or snack. They're easy to make and they taste amazing.
Neilan Slamdill
[email protected]I've made these spring rolls a few times now and they're always a crowd-pleaser. The filling is so flavorful and the wrappers are crispy and delicious.
DYAR KING1
[email protected]These spring rolls were a hit at my last party! They were so easy to make and everyone loved them.