Crispy Shanghai Spring Rolls
It is said that these famous snacks were traditionally served with tea when visitors came to call after the chinese new year. As this was springtime, they came to be known as spring rolls. Buy fresh or frozen spring roll wrappers from oriental shops.
Ingredients
- 12 spring roll wrappers, thawed if frozen
- 30ml / 2 tbsp plain flour mixed to a paste with water
- sunflower oil, for deep frying
For the filling:
- 6 Chinese dried mushrooms, soaked for 30 minutes in warm water
- 150g / 5oz fresh firm beancurd (tofu)
- 30mI / 2 tbsp sunflower oil
- 225g / 8oz finely minced pork
- 225g / 8oz peeled cooked prawns, roughly chopped
- 2.5ml / ½ tsp cornflour, mixed to a paste with 15ml / 1 tbsp light soy sauce
- 75g / 3oz each shredded bamboo shoot or grated carrot, sliced water chestnuts and bean sprouts
- 6 spring onions or 1 young leek, finely chopped
- a little sesame oil
For the dipping sauce:
- 100mI / 3½ fl oz / scant ½ cup light soy sauce
- 15ml / 1 tbsp chilli sauce or finely chopped fresh red chilli
- a little sesame oil
- rice vinegar, to taste
Preparation
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- Make the filling. Drain the mushrooms. Cut off and discard the stems and slice the caps finely. Cut the beancurd (tofu) into slices of a similar size.
- Heat the oil in a wok and stir-fry the pork for 2-3 minutes or until the colour changes. Add the prawns, cornflour paste and bamboo shoot or carrot. Stir in the water chestnuts.
- Increase the heat, add the bean sprouts and spring onions or leek and toss for 1 minute. Stir in the mushrooms and beancurd. Off the heat, season, then stir in the sesame oil. Cool quickly on a large platter.
- Separate the spring roll wrappers (see Cook's Tip). Place a wrapper on the work surface with one corner nearest you. Spoon some of the filling near the centre of the wrapper and fold the nearest corner over the filling. Smear a little of the flour paste on the free sides, turn the sides to the middle and roll up. Repeat this procedure with the remaining wrappers and filling.
- Deep fry the spring rolls in batches in oil heated to 190°C/375°F until they are crisp and golden. Drain on kitchen paper and serve at once with the dipping sauce, made by mixing all the ingredients in a bowl.
COOK'S TIP
Thaw frozen spring roll wrappers at room temperature, open the parcel and separate with a palette knife. Cover with a damp cloth until needed.
Makes 12.