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Crispy Spring Rolls

Makes: 8 servings

Ingredients:

Forthe Filling:
3 dried black mushrooms
2 oz. bean thread noodles
1 small carrot, julienned
1 cup thinly sliced Napa cabbage
3 green onions, sliced
1/2 lb. ground pork

Forthe Marinade:
2 Tbsps. chicken broth
1 Tbsp. oyster sauce
1/2 tsp. sesame oil
2 tsps. cornstarch
1/4 tsp. ground white pepper
1 Tbsp. cooking oil
12 spring roll wrappers
cooking oil for deep-frying

Cooking:

1. Soak mushrooms in warm water to cover until softened, about 30 minutes; drain. Trim stems and discard. Thinly slice caps and set aside. Soak bean threads in warm water to cover until softened, about 20 minutes; drain. Cut bean thread noodles into 4-inch lengths. Combine mushrooms and bean thread noodles in a bowl and add remaining filling ingredients; mix well.

2. Put pork into a bowl. Add marinade ingredients and stir to coat. Let stand for 10 minutes.

3. Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add pork and stir-fry for 2 minutes. Add filling ingredients and stir-fry for 2 minutes more. Remove the filling to a bowl and let cool.

4. To make each spring roll, place a wrapper on work surface; keep remaining wrappers covered to prevent drying. Place 2 tablespoons filling in a band along base of wrapper. Fold bottom over filling, then fold in left and right sides. Brush edges with water and roll up to completely enclose filling. Set roll, seam side down, on a tray while you make remaining rolls.

5. Heat oil in a wok to 360 F. Deep-fry spring rolls, a few at a time, and cook, turning occasionally, until golden brown, about 3 minutes. Remove and drain on paper towels. Serve with your favorite dipping sauce.

Adapted from Martin Yan’s Culinary Journey Through China (KQED Books & Tapes)
Copyright Yan Can Cook Inc., 1995