Shanghai Spring Rolls

April 16, 2009 10 pieces

Quarter pound of raw ground beef
Half of cabbage head (cut long Julian style)
2 celery ribs (cut Julian style)
10 pieces dried Chinese black mushroom (soaked in boil water, remove the stem and cut Julian style)

¾ tablespoon of salt
2 tablespoon of sake wine
1 tablespoon sesame oil
¼ tablespoon of white pepper
½ tablespoon Chinese five spice seasoning

Sauté the ground beef in a cooking pan. Add salt, sake wine, and five spice seasoning powder. Place beef in separate bowl to cool down.

Boil the vegetables in a pot on medium heat for 15 minutes. Drain vegetables. In a large mixing bowl combine the vegetables and beef, white pepper, and sesame oil. Toss ingredients together and mix well.

In a small bowl mix 1 tablespoon of corn starch with cold water to create a paste to seal the spring roll and set to the side.

Pre-heat the oil for deep-frying at 360 degrees Fahrenheit while preparing the spring rolls.

Lay a wrapper in front of you. Use your fingers to wet the edges of the wrapper with the corn starch paste. Put two spoonfuls (about 2 tablespoon) in the middle of the wrapper, spreading it out thinly but not too near the edges of the wrapper. Fold in each side of the wrapper and roll burrito-style. Pat the edges with the corn starch paste to seal. Continue filling the remainder of the egg rolls.

Carefully slide the egg rolls into the hot oil. Once they start to boil, turn the heat down to 350 degrees Fahrenheit. Cook the egg rolls until they float and turn golden brown, turning once. Should take 3 to 5 minutes to cook. Scoop the egg rolls out of the oil and place on a paper towel to absorb excess oil. Serve with sweet and sour and hot mustard for dipping.

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