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Chinese   -   Shanghai Spring Rolls (Shanghai Chung Guen)   adapted from The Dim Sum Book by Eileen Yin-Fei Lo

  • 30 Medium Egg Roll Skins
  • 6 Ounces Fresh Pork -- shredded
  • 1/2 Pound Shrimp -- deveined & diced
  • *** In Small Bowl Combine -- ***
  • 1/2 Teaspoon Salt
  • 1 1/2 Teaspoons Sugar
  • 1 Teaspoon Sesame Oil
  • 1 Pinch White Pepper
  • 1/2 Teaspoon Soy Sauce
  • 1/2 Teaspoon Cornstarch
  • *** -- ***
  • 4 Tablespoons Peanut Oil
  • 8 Cups Chinese Cabbage -- sliced
  • 1 Tablespoon White Wine
  • 1 Teaspoon Sesame Oil
Directions Divide marinade in 2 bowls, place shrimp in one bowl and pork in the other. Marinate for 1 hour. Remove from marinade but reserve. Heat wok for 40 seconds. Add 2 tablespoons of peanut oil. Stir fry cabbage for 2 minutes or until softened. Remove from wok. Add more peanut oil. Saute pork for 30 seconds. Create well in center of the pork and add shrimp. Cook for 30 seconds. Mix thoroughly. Add white wine and marinade. Lower heat, mix well and cook until sauce thickens and turns dark. Turn off heat, add sesame oil and stir. Return meat to room temperature or refrigerate overnight. Fold into skins and deep fry for 7 minutes.
Serves 30
Time to Make 0:00

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