Sring Rolls

Title: Sring Rolls

Categories: Dim sum, Snacks, Chinese

Yield: 12 Snacks

8 oz Spring roll pastry

Squares or circles

1 Egg, beaten

MMMMM--FILLING--

3 Chinese dried mushrooms

2 oz Carrot or canned

-bamboo shoot

3 oz Cha Shiu or cooked

-ham, shredded

Salt and pepper

3 oz Uncooked boneless -chicken, shredded

3 oz Uncooked lean

-boneless pork, shredded

1 ts Sugar

1 ts Light soy sauce

1 ts Dry sherry

1/4 ts Sesame oil

2 ts Cornflour

2 tb Water

2 tb Oil plus oil for -deep frying

8 oz Bean sprouts

First prepare the filling: soak the mushrooms in cold water for 10

minutes, then drain and steam them for 15 minutes over boiling water.

Cook the carrot in boiling salted water then drain and shred it.

Alternatively shred the bamboo shoot. Shred the mushrooms Season the

shredded chicken and pork to taste. Mix these ingredents and add a

pinch of sugar and a few drops of soy sauce, sherry and sesame oil;

and 1/2 teaspoon of the cornfiour. Blend the remaining cornflour with

the water. Heat the oil in a wok or frying pan, then add the shredded

meats, Cook until browned. Add the mushrooms carrot, bean sprouts,

cha shiu or ham and all the remaining filling ingredients lncluding

the cornfiour mixture. Bring just to the boil and simmer for 2

minutes. Cool Lay a piece of pastry flat on the work serface and place a little filling in the middle. Brush the edges with egg, then

fold thesides over and roll up from one end to seal. Make sure the

190 c/

375 F.

Cook the rolls until golden, drain and serve hot.

MMMMM