【Baked Spring Rolls with Pork and Shrimp】
Spring rolls are one of most well-known Chinese appetizers. The name is a literal translation of the Chinese ‘Chun Juan’. Chun Juan, dated back hundreds of years ago, were non-fried. In spring time, people put the cooked vegetables in thin wrappers, hence the name. Spring rolls vary from place to place in China. However, most overseas Chinese restaurants serve only deep fried spring rolls, not the preferred choice for today’s health conscious people. I baked these spring rolls for my friends at our weekend’s dinner party. Crispy wrappers with tender filling made them disappear quickly.
Prepare time: 1 hour
Cook time: 15 minutes
Serves: 10 servings
1) 200g extra lean ground pork;
2) 300g tiger shrimp or white shrimp, peeled, deveined and minced;
3) 1 package Shimeji mushroom (or other types of mushroom) 150g, cut off roots and finely chopped;
4) 1 tbsp corn starch, 1.5 tsp cooking wine, ½ tsp salt, ½ tsp sugar, 1/6 tsp white pepper, 1 tbsp sesame oil, 1 tbsp light soy sauce, 1tbsp Yummy House soy sauce, 3 tbsp finely chopped green onion, 1 tsp freshly minced ginger, 1.5 tbsp water;
5) 1 package small size spring roll wrappers (50 sheets);
6) 2 tsp all purpose flour, mix with 1 tbsp water;
7) 1 tbsp corn oil.
1: Combine all ingredients of Ingredient 1) to 4) in a bowl (Picture1), stir with a wooden spoon in one direction for 3 minutes until the mixture becomes sticky (Picture 2).
2: Carefully separate spring roll wrappers. Lay one wrapper on a flat surface. Spoon 2 tsp filling on one corner (Picture 3). Roll up (Picture 4), fold in both sides (Picture 5). Seal the top corner with a dub of flour water mixture in Ingredient 6) and finish into a roll (Picture 6). Repeat with remaining filling and wrappers.
3: Preheat oven to 410F, place spring rolls on a parchment paper lined baking sheet (Picture 6). Brush on 1 tbsp corn oil. Bake for 12 minutes, then broil low for 2-5 minutes for desired color. Cool before serving.