Springrolls with Dijon Mustard Sauce

Name: Springrolls with Dijon Mustard Sauce (春捲)
Yield: Yields about 30 4-inch long springrolls, enough to serve 5–6 as a meal alongside a hearty bowl of soup, 8–12 as part of a multicourse meal, or more as an appetizer or hors d’oeuvre.
Cuisine: Chinese
Ingredients: 1 teaspoon Chinese or Japanese sesame oil; 1 tablespoon water; 1 tablespoon cornstarch; 1 tablespoon cornstarch dissolved in 2 tablespoons cold water or cold chicken stock; 1 tablespoon Chinese rice wine or quality dry sherry; 1 pound well-marbled pork butt, trimmed of any isolated pieces of fat (weight after trimming); 2 tablespoons thin (regular) soy sauce; 4–5 cups corn or peanut oil, for deep-frying; Dijon Mustard Sauce; 1 pound (equal to 30 or more) Shanghai-style springroll or lumpia wrappers; ¼ teaspoon freshly ground pepper; ½ teaspoon sugar; 2 cups fresh bean sprouts, or 3 packed cups slivered Chinese cabbage; 2 cups shredded carrots; 2 cups finely slivered fresh snow peas or peeled and slivered broccoli stems; sprigs of fresh coriander, 2 or 3 for each springroll (optional); 1 large egg, beaten until smooth; about 6 tablespoons corn or peanut oil; 1 tablespoon Chinese rice wine or quality, dry sherry; 2 teaspoons coarse kosher salt; 1 tablespoon mushroom soy sauce, or 2–3 teaspoons black soy sauce; 8 medium Chinese dried black mushrooms

春捲

Preparation info

Yields about
5–6
4 inch long springrolls, enough to serve as a meal alongside a hearty bowl of soup .

Difficulty
Medium

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

I used to stay up very late in Taiwan studying, and one of my favorite after-midnight occupations was to walk into the center of town to the stall of the springroll man, who set up shop at about 9 and stayed open till about 3 for late-night, hungry souls like me. The stall was cozy, the springrolls were crunchy, and they tasted much like these.

What we call egg rolls in the West are called springrolls in Chinese. They are typically long and slender, and to the

Ingredients

Asia
China
Taiwan
Dinner
Starter
New Year
Spring

Ingredients

Method