SHANGHAI SPRING ROLLS (OR EGG ROLLS)
When I had my restaurant my customers said these were the best they ever had. The recipe is adapted from "The Chinese Menu Cookbook" by Joanne Hush and Peter Wong. In case anyone is interested, the difference between an egg roll and a spring roll is the wrapper. Spring rolls use a very light, delicate wrapper that requires a lot of care to keep from getting holes poked in it. Egg roll wrappers are an egg noodle dough, exactly the same as wonton wrappers but larger in size. This filling can be used with either. The secret is to squeeze out the moisture after cooling so it doesn't soak through the wrapper during deep frying. They should be deep fried at relatively cool temperature (325° - 350°F) until about half cooked. Then either refrigerate or freeze until ready to serve. Finish the deep frying at 375; this double process insures a well cooked, hot inside with a golden brown crispy outside. (Defrost if frozen). Warning: use only raw pork, chicken and shrimp or you will be very disappointed with the results. It's tempting to buy cooked TT shrimp but resist the temptation!
Provided by tgobbi
Categories Chinese
Time 1h30m
Yield 12-14 pieces
Number Of Ingredients 15
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.
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patty crist
[email protected]These spring rolls were a bit too oily for my taste, but they were still very good. I will definitely make them again, but I will try to use less oil next time.
Kyler Fulce
[email protected]I'm not a big fan of spring rolls, but these were really good! The vegetables were fresh and crisp, and the dipping sauce was amazing.
Mustafa khan1255
[email protected]These spring rolls were delicious! I love the combination of flavors and textures. The dipping sauce is also very good.
Mert Toprak cumali koçovalı
[email protected]These spring rolls were a bit bland for my taste. I think I will add some more spices next time.
Nur Salam
[email protected]I love the crispy texture of these spring rolls. The vegetables are cooked perfectly, and the dipping sauce is delicious. I will definitely be making these again.
Jotaro Kujo
[email protected]These spring rolls were a bit too greasy for my taste. I think I will try baking them next time instead of frying them.
Alexa Lauren
[email protected]I'm not a vegetarian, but I love these spring rolls. The vegetables are so fresh and flavorful, and the dipping sauce is the perfect complement.
Anthony Sanchez
[email protected]These spring rolls were a great way to use up some leftover vegetables. I added some cooked chicken and shrimp, and they were a delicious and healthy meal.
Shelly Navuka
[email protected]I love these spring rolls! They are so easy to make and they always turn out perfect. I usually serve them with a sweet and sour sauce, but they are also delicious with a dipping sauce made from soy sauce, vinegar, and sesame oil.
Eduardo Romero
[email protected]These spring rolls were a bit too spicy for my taste, but they were still very good. I will definitely make them again, but I will use less chili sauce next time.
Nishant sah
[email protected]I'm not a fan of pork, so I substituted chicken in these spring rolls. They turned out great! The chicken was tender and juicy, and the vegetables were fresh and crisp.
mad devil studio
[email protected]These Shanghai Spring Rolls were a delicious and easy appetizer. I made them for a party, and they were a hit with everyone. I will definitely be making them again.
Sardar Aqeel
[email protected]I loved these spring rolls! They were crispy, flavorful, and the dipping sauce was the perfect finishing touch. I will definitely be making these again and again.
Ricky Pace
[email protected]These spring rolls were a little bit oily for my taste, but they were still very good. I will definitely make them again, but I will try to use less oil next time.
Elizabeth Bulaong
[email protected]I'm not a big fan of spring rolls, but these were really good! The vegetables were perfectly cooked, and the dipping sauce was amazing.
Alphanzo Fofanah
[email protected]These spring rolls were easy to make and turned out great! I used a store-bought egg roll wrapper, and they still came out crispy and delicious.
asad afridi
[email protected]I love the combination of flavors in these spring rolls. The vegetables are fresh and crisp, and the pork is tender and juicy. The dipping sauce is also delicious.
Clifford Schmutz
[email protected]These Shanghai Spring Rolls were a hit at my party! They were crispy and flavorful, and the dipping sauce was the perfect complement. I will definitely be making these again.