Chicken｜Mushrooms｜Pork｜Seafood｜Summer｜Vegetables｜蒸し春巻き・揚げ春巻き
Steamed Spring Rolls and Fried Spring Rolls
Culinary Studio Karinary Art 2014.Aug.
Ingredients
| Ground Pork | 100g |
| Ground Chicken | 100g |
| Egg | 1 piece |
| Salt | 1/2 teaspoon (heaping) |
| Pepper | To taste |
| Sugar | To taste |
| Peeled Shrimp | 100g... Finely chopped |
| Wood Ear Mushroom | 8g... Rehydrated, blanched, and minced |
| Glass Noodles | 20g... Boiled and finely chopped |
| Onion | 100g... Minced |
| Garlic | 1 clove... Grated |
| Spring Roll Wrappers | 10 sheets |
【Dipping Sauce】
| Mustard Soy Sauce, Vinegar Soy Sauce with Chili Oil |
Procedure
- Mix ground pork, ground chicken, egg, salt, pepper, and sugar thoroughly. Add shrimp, wood ear mushrooms, glass noodles, onion, and garlic to combine.
- Cut 5 spring roll wrappers diagonally into triangles. Wrap the filling from step 1, sealing the edges with a paste made from flour and water (not listed in ingredients). Fry slowly at a slightly low temperature of 160°C until golden.
- With the remaining spring roll wrappers, use the full-sized sheets to wrap the filling from step 1. Wrap each roll individually in plastic wrap and steam for about 10 minutes.
- Plate both the fried and steamed spring rolls and serve with your choice of dipping sauce.