Name: Westernized Chinese Spring Rolls
Yield: Makes about 16–20, serving 8–10 as a starter
Cuisine: Chinese
Ingredients: 2 tablespoons water; ¼ teaspoon freshly ground black pepper; 2 tablespoons plain flour; Groundnut oil, for deep-frying; 30 g (1 oz) Chinese dried black mushrooms; 1½ tablespoons groundnut oil; 1 packet spring roll wrappers (leftover wrappers can be saved and frozen for future use); 2 teaspoons Shaoxing rice wine or dry sherry; 1 tablespoon light soy sauce; 2 tablespoons finely chopped garlic; 2 teaspoons finely chopped fresh ginger; 2 teaspoons toasted sesame oil; 3 tablespoons finely chopped spring onions; 115 g (4 oz) canned bamboo shoots, drained, rinsed and shredded; 115 g (4 oz) bean sprouts; 150 g (5 oz) shredded cabbage; 1 teaspoon salt; 225 g (8 oz) pork

Preparation info

Makes about 16–20, serving
8–10
as a starter

Difficulty
Easy

Appears in

Easy Family Dishes

By Ken Hom

Published 1998

About

Ingredients

1 packet spring roll wrappers (leftover wrappers can be saved and frozen for future use)
Groundnut oil, for deep-frying

Starter
Spring

Method

Soak the mushrooms in warm water for 20 minutes. Then drain them and squeeze out the excess liquid. Remove and discard the stems, and finely shred the caps into thin strips.

Heat a wok or large frying pan over a high heat until it is hot. Drizzle in the groundnut oil and, when it is very hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry for 10 seconds. Chuc

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Ingredients

Method

Part of