How To Makes Spring Rolls - Chinese Food

Ingredients:
1/4 pound barbequed pork,
3 dried black mushrooms
1/2 cup mung bean sprouts
1/2 medium carrot
2 tablespoons chopped red bell pepper
2 teaspoons dark soy sauce
2 teaspoons oyster sauce
2 tablespoons chicken broth
1/2 teaspoon granulated sugar
a few drops sesame oil, to taste
2 tablespoons oil for stir-frying, or as needed
12 spring roll wrappers
1 lightly beaten egg, or 2 tablespoons cornstarch mixed with 1 tablespoon water
3 cups oil for deep-frying, or as needed
Preparation:
Cut the barbequed pork into very thin strips. Soften the dried black mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water and finely chop.

Rinse and drain the mung bean sprouts. Peel the carrot. Shred until you have 1/4 cup.

In a small bowl, combine the dark soy sauce, oyster sauce, chicken broth, granulated sugar and sesame oil. Set aside.

Heat a wok over medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the barbequed pork. Stir-fry for 1 minute, then add the vegetables. Stir-fry for another minute, then push up to the side of the wok. Add the sauce in the middle. Heat briefly, then mix in with the pork and vegetables. Remove the wok from the heat and allow the filling to cool.

Pre-heat the oil for deep-frying to 360 degrees Fahrenheit while preparing the spring rolls.

Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg or cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.

Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.

Feedback:

If anything. You just need the shrimp/meat. Bitch load of lettuce, and a nice sauce, IDK. My mom made this one sauce, it had peanut butter, and I think hoison (or oyster) sauce and some other shyte.

i think you're getting an eggroll mixed up with a spring roll. spring rolls arent meant to be fried i'm afraid.

MayaMeows (2 days ago) Show Hide 0   Marked as spam Reply This music is annoying! I can't even hear what she is saying, and I would think that is important when cooking, yes?

curlykasimir (4 days ago) Show Hide 0   Marked as spam Reply how do you fry them? I tried and they exploded and hot oil was like a water fountain. seriously, cooking is dangerous.

VietAznBaby (1 week ago) Show Hide  -1   Marked as spam Reply my family totally eat it diffrently the way she make it!

bluegecko45 (1 week ago) Show Hide 0   Marked as spam Reply Very useful, I am going to make some tonight!! Thank you!! You are so cute by the way!!!

baboon500 (2 weeks ago) Show Hide +1   Marked as spam Reply Nice, looks delicious but the music makes me lose my appetite.

DSincire (2 weeks ago) Show Hide 0   Marked as spam Reply Great tutorial! It looks light and appetizing. I think I'll try my hand at makins spring rolls this weekend. Are there any other dipping sauce recipes that do not include fish sauce--I'm not a big fan of the stuff?

foodgirl (1 week ago) Show Hide 0   Marked as spam Reply I adore the scallion sticking out--great idea.

A simple peanut sauce would work very well-enjoy making the spring rolls!