Spring Rolls Dim Sum Recipe

Spring Rolls Dim Sum Recipes

Ingredients :


5 tbsp light soy sauce

2 tsp roasted sesame oil

3 tsp Shaoxing rice wine

1 tsp cornflour (cornstarch)

450g center cut pork loin, trimmed and cut into very thin strips

6 dried Chinese mushrooms

1/2 tsp freshly ground black pepper

4 tbsp oil

1 tbsp finely chopped ginger

3 garlic cloves, finely chopped

130g Chinese cabbage, finely shredded

150g carrot, finely shredded

30g Chinese garlic chives, cut into 2cm lengths

180g bean sprouts

1 egg yolk

2 tbsp plain (all purpose) flour

20 square spring roll wrappers

oil, for deep frying

plum sauce

Method :

To make the filling, combine 2 tablespoons of the soy sauce and half the sesame oil with 1 tablespoons of the rice wine and 1 teaspoon of the cornflour. Add the pork and toss to coat. Marinade in the fridge for 20 minutes. Meanwhile, soak the mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water. Remove and discard the stems and shred the caps. Combine the remaining soy sauce, sesame oil and cornflour with the pepper.

Heat a wok over high heat, add half the oil and heat until very hot. Add the pork mixture and stir fry for 2 minutes, or until cooked. Remove and drain. Reheat the wok over high heat, add the remaining oil and heat until very hot. Stir fry the mushrooms, ginger and garlic for 15 seconds. Add the cabbage and carrot and toss. Pour in the remaining rice wine, then stir fry for 1 minute. Add the chives and sprouts and stir fry for 1 minute. Add the pork mixture and soy sauce mixture and cook until thickened. Drain in a colander for 5 minutes.

Combine the egg yolk, flour and 3 tablespoons water. Place 2 tablespoons of filling on the corner of a wrapper. Spread some of the yolk mixture on the opposite corner. Fold over one corner and start rolling. Fold in the other corners, roll up and press to secure. Repeat with the remaining wrappers.

Fill a wok to one quarter full with oil. Heat the oil to 375F, Gas 5. Cook the spring rolls in two batches, turning constantly, for 5 minutes, or until golden. Remove and drain on paper towels. Serve with plum sauce.

Makes 20

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