Papa Banana's "Cranberry Crush" Spring Rolls
Servings: 10 spring rolls | Prep Time: Long time | Cook Time:10 minutes |
INGREDIENTS:
For Filling:
3 tablespoons peanut oil
3 oz ground (minced) pork
3 oz fresh uncooked (green) shrimp (prawns), shelled, deveined, and cut into small bite-size pieces
1 cup (8 ounces) finely sliced boneless chicken breast
1 cup finely shredded celery
1 cup bean sprouts
1/2 cup finely shredded bamboo shoots (available at Chinese stores)
6 Chinese dried mushrooms (available at Chinese stores), soaked for 45 minutes, stalks removed, and finely shredded
For Seasonings:
1/2 teaspoon light soy sauce
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon sugar
1 teaspoon sesame oil
4 tablespoons of PAPA BANANA Cranberry Hot Sauce
1 tablespoon cornstarch, mixed in 1/3 cup cold water, for thickening
10 spring roll wrappers, approximately 7 inches square (available ready-made at Chinese stores)
1 egg, beaten
2 teaspoons cornstarch, mixed in 1 tablespoon cold water, to make a paste for sealing the edges of the spring rolls
4 cups peanut oil, for deep-frying
DIRECTIONS:
Heat the 3 tablespoons of oil in a wok, and stir-fry the ground pork over high heat for 1 minute. Add the shrimp and stir-fry for 30 seconds. Add all of the remaining filling ingredients and cook for 1 minute. Add the seasonings; then, stir in the thickening. Discard any excess liquid; there should be only enough moisture to "cling" to the mixture.
Spread 2 tablespoons of the filling evenly across the corner of a spring roll wrapper. Fold in the sides and firmly roll up shaping as firm and as round as possible. Moisten the edges of the sheet with a little of the cornstarch paste to seal the edges. Continue filling the remaining wrappers in the same way, lay them on a plate, and cover with plastic wrap until ready to cook.
Heat enough oil to cover the spring rolls to 375 degrees. Deep-fry the rolls until crisp and golden brown (4-5 minutes). Drain on paper towels. The spring rolls can be kept warm in a low oven (250 degrees) with the oven door ajar until you have completed the deep-frying.
Enjoy.
Chef Papa
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