Chinese Spring Rolls

Chinese spring rolls

Yummy And Delicious Chinese Famous Dish Spring Rolls

·     Chinese spring rolls are very famous and favorite dish in China, not only in China also buy in the whole world is now is very popular, is a traditional Chinese eat the egg rolls. It was called spring cake in the sung Dynasty loyalist. This dynasty reigned in northern China from 992AD to 1126AD. Spring rolls are particularly popular during the Chinese New Year, the Spring Festival, hence the name, which is now the most commonly used. Festive Chinese spring rolls are both meat and vegetables. A bit of effort, but it is worth it to celebrate the Chinese New Year! Prepare the meat and vegetables separately, but to combine and cook together for a delicious treat.

  Ingredients
        

       1/8 teaspoon sugar

       2 cloves garlic, minced
   1 teaspoon soy sauce

       1/2 ground pork

       1/2 tsp cornstarch

       6 ounces cabbage shredded

       1/8 teaspoon sugar

       1/4 teaspoon of salt 

       1/2 TL sesame oil

       Black pepper according to taste

    1 pack of prepared egg rolls or egg rolls Wrapper

       1 large carrot, shredded

       1/2 tsp fresh ginger, grated

       5 large mushrooms, stems discarded, chopped

       1 teaspoons vegetable oil

       1 teaspoon rice wine

       1 tsp soy sauce

Cooking Directions

1 - Prepare the filling by the combination of the first Pork, 1 tsp soy sauce 1/2 tsp cornstarch, 1/8 teaspoon sugar and freshly ground pepper to taste. Marinade for 15 minutes or so.

2 - In vegetable oil to a wok or large frying pan on high heat. Add the pork mixture and cook until the meat is no longer pink (about 3 minutes).  Heat to medium-low and move mixture on the one side of the pan.

3 - Add the garlic, cabbage, carrots, mushrooms and ginger and stir-fry until the vegetables are soft (1-2 minutes).  Add the rice wine, soy sauce, sugar, sesame oil, salt and pepper. Continue to fry for a minute or two. Remove from the heat.

4 - The mixture of its juice carefully drains and distributes them all from on a baking tray for about 15 minutes to cool. Blot the mixture with tissue paper to get rid any remaining liquid. It is important that the mixture is cool and as dry as possible before packaging.

5 - To wrap the spring rolls, use a cover sheet and 1 tablespoon mixture per role. Do you have a cup of water ready to help seal the surface? Start at a corner edge of the packaging and insert the mixture. Roll the wrapper, diagonal, starting from a corner, and the transition to the opposite corner. When you reach the center, fold the footers in the role, it's time to dip your finger in the water and runs along the edge of the sleeve to help, to seal it. Try to make sure that the packaging is as tight as possible. Continue to roll until you reach the corner of the wrapper. Tuck and seal remaining Wrapper. Hold the role in a single layer, cover with plastic film in the fridge for at least 5 hours.

6 -To the spring rolls cooking, add about 2 inches of cooking oil to a wok or a large pan. When the oil is hot, add the soft spring rolls, 3-4 at once. Turn occasionally, so that you will be great tan. Remove and let cool on a reassembled.