Spring Rolls, Fried Rice. Wontons

 Spring Rolls

 



1 beaten egg

2/3 lb lean fresh ground pork

1 can snow crab meat

1 small jicama, shredded

small onion minced or grated

1 small carrot (minced)

dash of black pepper

1/8 tsp salt

a handful of bean thread (soaked in warm water, squeezed and cut ½ inch long)

6 Chinese mushrooms (soaked in warm water, squeezed and finely chopped)

rice paper

2 tsp brown sugar stirred into 1 c. warm water



 



Mix all ingredients except rice paper and water.  Wet both sides of rice paper in pie plate containing water and lay out on a dish cloth.  Wet several at a time.  Place filling in the middle toward the side.  Fold edge over the meat.  Fold in right and left sides toward center and over filling also.  Roll toward father side.  Be sure filling is entirely encased in rice paper wrapping.  Have rice paper facing the right way – there is a right and a wrong side – one side will adhere to itself and the other won’t.

 

To cook:  Pour enough oil in pan to completely cover rolls. Heat to 375 or 385 degrees.  Add several rolls at a time and turn when golden.  Serve hot with fresh Boston (leafy green) lettuce and sliced cucumber and dip in fish sauce.

 

Fish sauce:

1 clove garlic finely chopped

1/3-1/2 fresh hot chilli pepper (finely chopped)

juice of one medium fresh lime

2 TB sugar

3 TB fish sauce

4 TB warm water

small amnt of shredded carrot

carrot flowers

 

 

Won Tons

 



1 lb. square won ton skins

Filling:  Mix together

½ lb fresh ground pork

¼ lb shrimp

1/3 C. finely chopped white onion

1 slice fresh ginger, finely chopped (about the size of a nickel)

½ tsp salt

½ TB cornstarch

1 tsp sesame oil

1 tsp sherry

¼ tsp sugar

1 ½ TB soy sauce



 

Lay a won ton skin on the counter with a corner pointing toward you.  Place a teaspoon filling near the far corner.  Fold this corner over the filling to cover, then roll over once toward you .  Grasp filled skin  with thumbs and forefingers on each side of filling (thumbs on top side of skin).  Bend flaps away from you and filling toward you, making a 90 degree turn on each side by creasing ckin near filling so flaps stay flat. Now lay the flaps oner each other making an X.  Moisten crossing and pinch tightly.  Proceed similarly until filling is all used.  

 

Deep fat fry or use in soup.  

 



Homemade sweet and sour sauce:

2 Tb cornflour

3 Tb tomato ketsup

3 Tb soy sauce

3 Tb vinegar

 

2 Tb sugar

1T pineapple juice

½ c. water

2 Tb cooking oil





Mix tomato ketsup, soy sauce, vinegar, sugar, pineapple juice, cornflour and water well together.  Heat oil in pan, add the above mixture, stir and cook until boiling and thick.  Serve hot on deep fried won ton.  Garnish with water cress.