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2555-02-03 11:27 ChineseTime

Spring Rolls

Spring Rolls

Spring Rolls

Spring Rolls

Spring Rolls With Pork and Shrimp - Cantonese(猪肉鲜虾春卷—广东菜谱)

These delicate spring rolls are filled with shredded pork, shrimp, black mushrooms and garlic chives.

Yields about 24 spring rolls

Ingredients:

6 dried black mushrooms
1/4 pound lean pork
Marinades for Shrimp and Pork:
1 tbsp soy sauce
1/4 teaspoon sesame oil
A pinch of cornstarch
10 medium raw shrimp, shelled and deveined
1 tablespoon rice wine, dry sherry or sake
1 teaspoon cornstarch
Other:
1 cup mung bean sprouts
1/2 red bell pepper
4 Chinese garlic chives
1/2 carrot
1 cup shredded Napa cabbage
Sauce:
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine or dry sherry
2 tablespoons dark soy sauce or low-sodium chicken broth
1 teaspoon sesame oil
For Frying Spring Rolls:
4 cups oil for deep-frying, plus about 6 tablespoons for stir-frying
1 teaspoon chopped garlic
1 teaspoon chopped ginger
24 spring roll wrappers
Dipping Sauces:
plum sauce or duck sauce
Chinese hot mustard


Preparation:

Spring Rolls Directions:
Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems and slice finely.

Cut the pork into matchsticks. Add the soy sauce, sesame oil and cornstarch. Marinate for 15 minutes.

Rinse the shrimp under warm running water. Pat dry with paper towels. Chop finely. Toss with the rice wine and cornstarch. Marinate for 15 minutes.

Rinse the mung bean sprouts and drain thoroughly. Wash the red bell pepper and dice. Wash and dice the garlic chives. Wash and shred the carrots and cabbage.

In a small bowl, mix together the sauce ingredients. Set aside. Heat the wok over medium-high to high heat. When the oil is hot, add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic. Add the pork. Stir-fry until it turns white and is about 80 percent cooked through. Remove from the wok and drain on paper towels.

Add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry until aromatic. Add the shrimp. Stir-fry until they turn pink. Remove from the wok and drain.

Add 2 tablespoons oil. When the oil is hot, add the vegetables, one at a time, beginning with the mushrooms, then the red bell pepper, cabbage, garlic chives, shredded carrot and mung bean sprouts.

Add the sauce to the wok. Add the pork and shrimp back into the pan. Heat through. Remove and cool.

Clean out the wok. Pre-heat the oil for deep-frying to 360 degrees Fahrenheit while preparing the spring rolls.

Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with water or a cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.

Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.

Serve the spring rolls with the plum sauce and hot mustard for dipping.

Spring Rolls With Barbecued Pork(叉烧春卷)

Makes 12 spring rolls

Ingredients:

1/4 pound barbequed pork,
3 dried black mushrooms
1/2 cup mung bean sprouts
1/2 medium carrot
2 tablespoons chopped red bell pepper
2 teaspoons dark soy sauce
2 teaspoons oyster sauce
2 tablespoons chicken broth
1/2 teaspoon granulated sugar
a few drops sesame oil, to taste
2 tablespoons oil for stir-frying, or as needed
12 spring roll wrappers
1 lightly beaten egg, or 2 tablespoons cornstarch mixed with 1 tablespoon water
3 cups oil for deep-frying, or as needed


Preparation:

Cut the barbequed pork into very thin strips. Soften the dried black mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water and finely chop.

Rinse and drain the mung bean sprouts. Peel the carrot. Shred until you have 1/4 cup.

In a small bowl, combine the dark soy sauce, oyster sauce, chicken broth, granulated sugar and sesame oil. Set aside.

Heat a wok over medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the barbequed pork. Stir-fry for 1 minute, then add the vegetables. Stir-fry for another minute, then push up to the side of the wok. Add the sauce in the middle. Heat briefly, then mix in with the pork and vegetables. Remove the wok from the heat and allow the filling to cool.

Pre-heat the oil for deep-frying to 360 degrees Fahrenheit while preparing the spring rolls.

Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg or cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.

Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.

Mini Spring Roll Recipe(猪肉小春卷)

This spring roll recipe is made with mini spring roll wrappers.

Yields 20

Ingredients:

4 ounces ground pork
Marinade:
1 tablespoon soy sauce
Pepper, to taste
1 teaspoon cornstarch
Other:
6 medium shrimp
1 medium carrot
4 water chestnuts, fresh or canned
1 green onion
1 cup mung bean sprouts
1 cup shredded Napa cabbage
2 stalks celery, finely chopped
1 tablespoon minced ginger
1 tablespoon oyster sauce
2 teaspoons Chinese rice wine or dry sherry
2 tablespoons chicken stock
a few drops sesame oil
1 teaspoon cornstarch
Oil for deep-frying and stir-frying
16 to 18 mini spring roll wrappers


Preparation:

Marinate the ground pork with the marinade ingredients for 15 minutes.

Rinse the shrimp under warm running water and pat dry. Finely chop.

Peel and shred the carrot. Finely chop the water chestnuts. Dice the green onion. Rinse the mung bean sprouts and drain thoroughly. Shred the cabbage. String and chop the celery. Mince the ginger.

In a small bowl, combine the oyster sauce, rice wine or sherry, chicken stock and sesame oil. Whisk in the cornstarch.

Heat the wok over medium-high to high heat. Heat 2 tablespoons oil. When the oil is hot, add the ground pork. Stir-fry until it is nearly cooked through. Remove and clean out the wok.

Add 1 tablespoon oil. When the oil is hot, add 1/2 of the minced ginger. Stir-fry until aromatic (about 30 seconds). Add the shrimp. Stir-fry until it turns pink. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the remaining half of minced ginger. Stir-fry until aromatic. Add the remaining vegetables and stir-fry. Push the vegetables up to the sides of the wok. Add the sauce in the middle, stirring quickly to thicken. Add the shrimp and pork back into the pan. Mix everything together. Allow the filling to cool.

Heat the oil for frying to 360 and 375 degrees.
[br To make the spring rolls, lay one mini spring roll wrapper in front of you. Wet the edges. Add 2 heaping teaspoons in the bottom half. Take the bottom edge and wrap over the filling, tuck in the 2 side edges, and continue rolling up. Seal the edges.

Deep-fry the spring rolls until golden brown and crispy. Cook in batches, taking care not to overcrowd the wok. Remove with a slotted spoon and drain on paper towels. Serve hot.

Nutritional Breakdown (based on 20 mini spring rolls) Each serving contains: Calories 67, 2 g Carbohydrates, 2 g Protein, 6 g Total Fat, 1 g Saturated Fat, 3 g Monounsaturated Fat, 1 g Polyunsaturated Fat, 7 mg Cholesterol, trace Fibre, 61 mg Sodium, 57 mg Potassium. A good source of vitamin A.


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