- 4 1/2 ounces [128 g] dried black mushrooms [sold at Oriental groceries]
- 1/2 medium-size cabbage
- 4 carrots
- 8 ounces [250 mL] canned bamboo shoots, drained
- 4 tablespoons [60 mL] vegetable oil
- 1 1/2 pounds [680 g] lean ground pork
- l can crabmeat
- 3/4 teaspoon [3.75 mL] m.s.g. [optional]
- Garlic powder, to taste
- 1 tablespoon [15 mL] Chinese cooking wine or Whisky
- l teaspoon [5 mL] salt
- Pepper
- l tablespoon [15 mL] tapioca or cornstarch
- 25 spring roll pastry sheets [1 pack]
- l beaten egg
- Frying oil
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- Soak dried black mushrooms into water for approximately 30 minutes; drain and dry.
- Cut cabbage, carrots and bamboo shoots into strips.
- Pour 4 tablespoons [60 mL] vegetable oil into a hot wok.
- Brown together ground pork and drained mushrooms into hot oil.
- Add cabbage, carrot and bamboo shoots strips and drained crabmeat.
- Stir in m.s.g., garlic powder and Chinese cooking wine or Whisky; sprinkle to taste with salt and pepper.
- Mix in tapioca or cornstarch.
- Simmer for 5 minutes; cool to room temperature.
- Drain stuffing.
- Fill each pastry sheet with 2 tablespoons [30 mL] filling; then roll.
- Seal ends and fold of each roll with beaten egg.
- Fry into hot oil, into a wok or an electric deep-fryer preheated to 320°F [160°C], seam side down, until golden.
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