Chinese Spring rolls

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A delicious Chinese fried pastry that can be used as an appetizer, snack, or as a meal for itself. I always order them at the Chinese restaurants, and I’ve never regretted it!

They’re crispy and the vegetables give it a fresh feel!

Ingredients:

8 spring roll skins
2 oz. thinly sliced pork, cut into thin strips

Mixture:

1 teaspoon Chinese rice wine or sherry
1 teaspoon soy sauce and cornstarch
A few grain of pepper

2 dried large Chinese mushrooms, soaked in water and drained. Cut into strips.
2.5 oz. (700g) boiled bamboo shoots, cut into strips
2 cabbage leaves, cut into strips
A bit of carrot (to taste)
half teaspoon of salt
Flour and water paste
Oil for deep frying plus 3 more tablespoons of oil

Preparation:

Combine the pork with the mixture. Let sit for 15 minutes. Heat 2 tablespoons of oil in a wok, and stir-fry the pork briefly and then remove. Heat the remaining tablespoon of oil and add the salt. Stir fry the vegetables, then mix in the pork. Turn off the heat and let the filling cool thoroughly. Place some of the filling a little above the center of each spring roll skin. Fold the upper edge over the filling, turn in the 2 sides, and roll it down to the bottom. Brush the bottom edge with the flour and water paste to seal thoroughly. Heat the deep-frying oil over moderate heat. Deep-fry the spring rolls until golden. Turn them frequently. Serve immediately with table seasonings.

Serves 4.