Spring Rolls

Makes 30 Pieces.


Ingredients:

• 2 dried shiitake mushrooms
• 250 grams pork mince
• 1 1/2 tablespoons dark soy sauce
• 2 teaspoons dry sherry
• 1/2 teaspoon five-spice powder
• 2 tablespoons cornflour, plus 1 1/2 teaspoons
• 1/3 cup (80 ml) peanut oil
• 1/2 celery stick, finely chopped
• 2 spring onions, thinly sliced
• 30g drained bamboo shoots, cut into matchsticks
• 3/4 cup (40 ml) shredded Chinese cabbage
• 2 cloves garlic, crushed
• 2 teaspoons finely chopped fresh ginger
• 1/4 teaspoon sugar
• 1/4 teaspoon sesame oil
• 250 grams packet 12 cm square spring roll wrappers
• oil, for deep-frying

Dipping Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon plum sauce
• 1 tablespoon sweet chili sauce

Procedure:

1. Soak the mushrooms in 1/2 cup (125 ml) warm water for 30 minutes.  Drain, discard the stalks and thinly slice the caps.
2. Mix the mince, soy sauce, sherry, five-spice powder and 1 tablespoon of the cornflour in a non-metallic bowl.  Leave for 15 minutes.
3. Heat 2 tablespoons of the peanut oil in a wok over high heat until nearly smoking, then cook the celery, spring onion, bamboo shoots and cabbage for 3-4 minutes, or until just soft.  Add some salt, then remove from wok.
4. Heat the remaining peanut oil in the wok and cook the garlic and ginger for 30 seconds.  Add the pork mixture and stir-fry for 2-3 minutes, or until the mince is nearly cooked.  Combine 1 1/2 teaspoons of the cornflour with 1/4 cup (60 ml) water.  Return the cooked vegetables to the wok, then stir in the mushrooms.  Add the sugar, sesame oil and cornflour mixture and stir for 2 minutes.  Remove from the heat and cool.
5. To make the dipping sauce, mix all the ingredients and 1/3 cup (80 ml) water in a bowl.
6. Make a paste with the remaining cornflour and 2-3 teaspoons cold water.  To wrap the spring rolls, place a wrapper on a workbench with one corner pointing towards you.  Put 2 teaspoons of the filling in the centre, then brush the edges with a little cornflour paste.  Roll up, tucking in the sides as you do so.  Continue with the remaining filling and wrappers.
7. Fill a heavy-based saucepan or wok one third full of oil and heat to 180C (350F), or until a cube of bread dropped into the oil browns in 15 seconds.  Deep-fry the spring rolls in batches until golden brown, then drain on crumpled paper towels.  Serve hot with the dipping sauce.

-Lifted from Finger Food Periplus 2010