【虾肉春卷】
by 毛毛妈， Sept. 27, 2012
周末请了几个同事来吃晚餐，做了这个虾和猪肉馅的烤春卷，很受欢迎。
用料:
馅：
1：精瘦猪肉馅200g；
2：老虎虾300克，剥去虾壳，洗净切丁
3：新鲜柳姬菇（或金针菇）1包150克，去根洗净切丁；
4：生粉1大匙，厨酒1.5茶匙，盐1/2茶匙，糖1/2茶匙，白胡椒1/6茶匙，香油1大匙，万字牌生抽酱油1大匙，头抽酱油1大匙，葱花3大匙，姜末1茶匙，水1.5大匙；
5：小号春卷皮一包，50张；
6：2茶匙面粉加1大匙水，拌匀成面糊；
7：1大匙玉米油。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、取一盆，放入1-4料（图1），用一木勺顺一个方向搅拌至少80下至馅上劲（图2）。
2、小心揭开春卷皮，放上2茶匙馅料于一角（图3），将底角卷起盖上馅料成三角形（图4），然后左右两角向中间叠入（图5），最后用少许面糊涂在顶角，卷起来成春卷坯（图6）。
3、春卷坯放入铺了烤盘纸的烤盘里，上面刷上1大匙玉米油，放入预热至410F/210C的烤箱，烤12分钟，再开Broil低档2～5分钟上色。烤春卷比炸的健康些，外皮同样酥脆，馅鲜美。
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