Springs Roll

In United States, most Chinese restaurants serve Egg Roll which has a thicker crust.
Some also serve the Spring Roll, or Shanghai egg roll or maki roll.A lot of customers
preferred the Spring Roll.
Cantonese Spring Rolls
(Delicate spring rolls filled with shredded pork, shrimp, black mushrooms and garlic chives) Makes 30 Spring Rolls

Ingredients:
1 pound sirloin or center cut pork fillets, trimmed of fat.
For the marinade, mixed together:
1 tbsp soy sauce
2 tbsp rice wine or sake
1/2 teaspoon toasted sesame oil
1 1/2 teaspoons cornstarch

For the filling:
1/3 pound raw medium-size shrimp, peeled, deveined, rinsed, drained and patted dry
1 tbsp plus 1 teaspoon peeled and minced fresh ginger
1 tbsp rice wine or sake
1 teaspoon cornstarch
7 tbsp safflower or corn oil
1 tbsp minced garlic10 dried Chinese black mushrooms, softened in hot water to cover, drained, stems removed and caps shredded
4 cups thin julienne strips cored Chinese Napa Cabbage
2 cups fresh Chinese garlic chives or leeks (white sections only), cut into 1-inch lengths
2 cups bean sprouts, rinsed and drained

For the sauce, mix together:
2 tbsp soy sauce
2 tbsp rice wine or sake
1 teaspoon Oriental sesame oil
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cornstarch

To Make and Fry the Spring Rolls:
30 spring roll skins
6 tbsp water
3 tbsp all-purpose flour
4 cups safflower or corn oil

To Serve: Chinese plum or duck sauce
Chinese hot mustard

Directions:
Using a sharp knife, cut the pork across the grain into paper-thin slices,
then cut slices into matchstick-size shreds.
Place in a medium-size bowl, add the marinade, toss lightly to coat,
and let marinate for 20 minutes at room temperature. Drain.
Slice the shrimp lengthwise in half.
Cut into 1/4-inch dice.
Place in a small bowl, add 1 teaspoon of the minced ginger, the rice wine and cornstarch, and toss lightly to coat.
Heat a wok or a large heavy skillet over high heat until very hot.
Add 3 tablespoons of the oil and heat until hot, about 30 seconds.
Add the drained pork and stir-fry, stirring constantly, until the meat loses its pink color and separates into shreds.
Remove with a handled strainer or a slotted spoon and drain in a colander.
Wipe out the pan.
Reheat the pan, add 2 tablespoons of the oil, and heat until hot over high heat.
Add the shrimp and stir-fry until opaque.
Remove with a handled strainer or a slotted spoon and drain in a colander.
Wipe out the pan. Reheat the pan, add the remaining 2 tablespoons oil, and heat until hot over high heat. Add the remaining 1 tablespoon minced ginger, the garlic and mushrooms and stir-fry until fragrant, about 15 seconds.
Add the cabbage and toss lightly over high heat until slightly limp, about 1 1/2 minutes. Add the garlic chives or leeks and the bean sprouts, toss lightly for 30 seconds, and add the sauce mixture. Cook, stirring continuously to prevent lumps, until thickened. Transfer to a serving platter to cool.
Clean out the pan. Separate the spring roll skins and cover them with a damp cotton dish towel to keep them from drying out.
In a small bowl, mix the water and flour together until smooth.
Arrange a skin facing you. Squeeze a heaping tablespoon of the filling to remove any excess liquid and place toward the lower third of the wrapper.
Roll up to form a cylindrical shape, folding in the two sides as you roll.
Spread some of the flour mixture on the top edge and press to seal the seam.
Repeat with the remaining wrappers and filling.
Reheat the wok or skillet over high heat until very hot.
Add the oil and heat to 375 degrees Fahrenheit.
Add a batch of the spring rolls without crowding them and fry,
turning constantly so they cook evenly, until golden brown and crisp.
Remove with a handled strainer or a slotted spoon and drain on paper towels.
(You may want to keep them warm in a preheated 250 degree Fahrenheit oven).
Reheat the oil until hot again and continue frying the remaining rolls in batches, reheating the oil each time. Serve with the plum sauce and hot mustard.
(You can freeze the rolls once they have cooled.
To serve, defrost, arrange on a rack placed on a baking sheet, and reheat in a preheated 375 degree oven until crisp, about 15 minutes.)