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Shanghai Spring Rolls Or Egg Rolls

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Ingredients

Adjust Servings:
1/4 lb raw pork shredded
1 raw chicken breast half shredded
1/2 lb raw small shrimp or 1/2 lb shrimp cut into small pieces
1/2 head cabbage shredded
8 - 10 dried chinese mushrooms soak in boiling water stems removed & shredded
3 scallions shredded
1/3 cup chicken stock
1/2 tablespoon salt (to taste)

Nutritional information

113.6
Calories
41g
Calories From Fat
4.6g
Total Fat
1.2 g
Saturated Fat
51.6mg
Cholesterol
454.2mg
Sodium
5.9g
Carbs
1.3g
Dietary Fiber
2.5g
Sugars
11.6g
Protein
1401g
Serving Size (g)
1
Serving Size

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Shanghai Spring Rolls Or Egg Rolls

Features:
    Cuisine:

    it's a good recipe! both my sons enjoyed it and they are very "picky eaters"- the only thing i would different would be to double in and hide it from my boys - so I could freeze some ;-)

    • 110 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Shanghai Spring Rolls (Or Egg Rolls), When I had my restaurant my customers said these were the best they ever had. The recipe is adapted from The Chinese Menu Cookbook by Joanne Hush and Peter Wong. In case anyone is interested, the difference between an egg roll and a spring roll is the wrapper. Spring rolls use a very light, delicate wrapper that requires a lot of care to keep from getting holes poked in it. Egg roll wrappers are an egg noodle dough, exactly the same as wonton wrappers but larger in size. This filling can be used with either. The secret is to squeeze out the moisture after cooling so it doesn’t soak through the wrapper during deep frying. They should be deep fried at relatively cool temperature (325 – 350F) until about half cooked. Then either refrigerate or freeze until ready to serve. Finish the deep frying at 375; this double process insures a well cooked, hot inside with a golden brown crispy outside. (Defrost if frozen). Warning: use only raw pork, chicken and shrimp or you will be very disappointed with the results. It’s tempting to buy cooked TT shrimp but resist the temptation!, it’s a good recipe! both my sons enjoyed it and they are very picky eaters- the only thing i would different would be to double in and hide it from my boys – so I could freeze some ;-), Excellent recipe. The combination of meats produces an amazing flavor! I also added shredded carrot because we like it. used a mixture of button mushrooms and dry cepes (wild mushrooms) and it tasted great.
    Thank you so much tgobbi for generously sharing your winner recipe.
    This is a keeper for sure.
    Highly recommend. Not confusing at all. Just make sure you read it several times, understand the details and have all your ingredients ready.
    used Spring rolls wrapers because I prefer how light and crispy they are.


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    Steps

    1
    Done

    Use the Highest Flame For the Stir Frying Process.

    2
    Done

    Stir Fry Pork in 2 T Oil Until No Longer Pink; Add Chicken& Do the Same Thing.

    3
    Done

    Follow With Shrimp.

    4
    Done

    Remove to a Sieve.

    5
    Done

    Add a Little More Oil to the Wok If Needed and Stir Fry the Scallions For a Few Seconds, Then Add the Mushrooms& Cabbage; Stir Fry to Wilt Cabbage, 2- 3 Minutes.

    6
    Done

    Stir in Sauce.

    7
    Done

    When It Boils, Thicken It With the Binder.

    8
    Done

    Stir Cooked Meats Back in, Followed by Sesame Oil.

    9
    Done

    Set Aside to Drain and Cool.

    10
    Done

    Assemble in Skins Using Beaten Egg to Seal.

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    Tinsley Blevins

    Taco titan known for serving up authentic and mouthwatering Mexican street food.

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