Spring Rolls (Ch'un Chuan)
Author: 
 
Ingredients
  • For "Dolly" Batter:
  • 2 eggs
  • 2-3/4 cups water
  • 2 cups flour
  • For Filling:
  • 3 Tablespoons oil, divided
  • 2 cups bamboo shoots
  • 3 cups bean sprouts
  • 3 Tablespoons soy sauce, divided
  • 2 Tablespoons chopped onion
  • ½ cup dried mushrooms, sliced
  • 1 pound ground pork
  • 1 Tablespoon sherry
  • 2 Tablespoons cornstarch, divided
  • 1 teaspoon salt
  • 1 Tablespoon chopped fresh ginger
  • Oil for deep frying
  • Desired sauce for dipping (we used bottled sweet-sour sauce)
Instructions
  1. For "Dolly" batter: Beat together the eggs and water. Add flour and beat until smooth. Lightly grease a 7-inch frying pan. Heat pan, then pour in a little bit of the batter and swish it around and pour off excess, leaving a very thin layer of batter in the pan. Leave it on the heat just long enough to set, about 1 minute or less. Remove and repeat. (or you can just buy egg roll wrappers!)
  2. For Filling: Heat 1 Tablespoon of the oil in a large skillet. Add bamboo shoots, bean sprouts, and heat thoroughly. Add 2 Tablespoons of the soy sauce and stir for a few more seconds. Remove from pan and set aside.
  3. Reheat pan with 1 Tablespoon oil. Add onions and mushrooms; remove from pan and set aside.
  4. To the pork in a bowl, stir in remaining 1 Tablespoon soy sauce, sherry, 1 Tablespoon of the cornstarch, and salt. Heat remaining 1 Tablespoon oil to pan. Add pork; cook and stir until pork is no longer pink. Stir in reserved vegetables and the chopped fresh ginger. Cool.
  5. To make rolls: Place 1-1/2 teaspoons of filling on the freshly made Dolly wrappers (or a larger amount if using prepared wrappers) on the bottom part of the square. Moisten the edges with your fingers or a brush with a mixture of ½ cup cold water and 1 Tablespoon cornstarch. Fold the sides in, roll up to just cover filling, fold in the edges, then roll up completely and press edges to seal.
  6. Heat enough oil to 390 degrees F to deep fry the rolls. Fry until golden. Remove and drain on paper towels.
Recipe by The Culinary Cellar at http://theculinarycellar.com/cookbooks-from-a-local-reader/