MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shanghai-Style Chun Juan (Spring Rolls)
Categories: Pork, Wine, Greens, Mushrooms, Pastry
Yield: 24 servings

MMMMM----------------------PORK & MARINADE---------------------------
2/3 c Finely shredded lean pork
1/4 ts Salt
1/2 ts Sesame oil
1 ts Shaoxing wine
1/2 ts Cornstarch
1/4 ts White pepper

MMMMM---------------------ASSEMBLY & FILLING--------------------------
1 sm Napa cabbage; fine shredded
- (9 cups)
8 Dried shiitake mushrooms *
4 tb Oil
Salt & white pepper
2 tb Shaoxing wine
1/2 ts Soy sauce
1 1/2 tb Cornstarch
+=+MIXED WITH+=+
1 tb Water
2 ts Sesame oil
7 oz Pkg spring roll wrappers
Oil; for frying

* Soak them for a couple hours in water until they’re
soft and thinly slice. Fresh mushrooms don’t have as
much flavor as dried.

Mix the pork with the marinade ingredients and let sit
for 20-30 minutes. Shred the cabbage and slice your
mushrooms.

Over medium heat, add 4 tablespoons of oil to your wok.
Brown the pork. Then add the mushrooms and cook for
another couple of minutes until fragrant. Add the napa
cabbage and stir well. Season with salt, white pepper,
shaoxing wine, and soy sauce. Stir everything together,
cover the lid and let it cook over high heat for 2 - 3
minutes, or until the cabbage is wilted.

Uncover the lid and add the cornstarch slurry. Stir. The
mixture will start to thicken. You don’t want there to
be extra liquid in the mixture, so add more of the
cornstarch/water mixture if need be. Lastly, add sesame
oil and stir everything thoroughly. Turn off the heat
and let the mixture cool completely.

The key to wrapping spring rolls is making sure that
they’re really tight and not overstuffed. Place the
wrapper in front of you so that a corner is facing
toward you. Use about one and a half tablespoons of the
mixture per spring roll, spoon it about an inch and a
half from the corner closest to you. Roll it over once,
and like you’re making a burrito, fold over both sides.
Continue rolling it into a cigar shape. With your
fingers, brush a bit of water to the closing corner of
the wrap to seal it. Place each roll on a tray seam-side
down. This recipe makes about 25 spring rolls (you can
also prepare them ahead of time and freeze them).

To fry the spring rolls, use a small pot or shallow pan
(which requires less oil) and fill it with oil until
it’s about 1-inch deep, just enough to submerge the
spring rolls when frying. Heat oil slowly over medium
heat. To tell if the oil is ready, I just dip a bamboo
chopstick into the hot oil, and if some bubbles form
around the chopstick, then the oil is ready. Slowly add
the spring rolls one at a time, and fry them in small
batches. Cook each side until golden brown and drain on
a paper towel. We like to serve them with some Chinese
black vinegar for dipping!

By: Judy Yee

MAKES: 24 servings

RECIPE FROM: https://thewoksoflife.com

Uncle Dirty Dave's Kitchen

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