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ASIAN EGG ROLLS, SPRING ROLLS AND CRISPIES:
Egg Roll Shells - Basic Dough:
1 c all purpose flour
1.5-2 c water
2 eggs
1/2 tsp salt
3 tbsp peanut oil
Sift into a bowl then gradually add water to form a thin, smooth batter. Beat in the eggs and salt. Let batter rest for 10 minutes.
Heat oil in 6" non-stick skillet over low heat. Pour in 1 tbsp of batter allowing it to spread over the bottom of the pan to form a thin pancake.
When the pancake begins to pull away from the sides, gently turn it to cook the other side. Please note that this is just a partial cooking process, do not crisp or brown the pancakes. Continue cooking the individual pancakes until all of the batter is consumed. As each one is finished, set it aside on a plate and keep covered with a damp cloth until ready to use. Makes about 12 egg roll shells.
Pork and Shrimp Egg Roll Filling:
1/2 c Celery, finely chopped
3/4 c Cabbage, shredded
4 Scallions, finely chopped
1/2 c Shrimp, shelled, deveined and diced
1/2 c Cooked Pork, Diced (or use 1/2 c more of shrimp or chicken)
1/2 c Water Chestnuts, drained and chopped
1/2 c Bean Sprouts
1 Clove Garlic, minced
1/4 c Soy Sauce
Grated Gingerroot
1/2 tsp Sugar
1 Tbsp Flour
1 egg white (for sealing rolls)
Heat peanut oil in a wok (or deep sided frying pan) and stir fry the celery, cabbage and scallions for a few moments. Add the shrimp and pork and stir fry for 3 minutes. Add the remaining ingredients and stir fry for 5 more minutes (except bean sprouts). Remove from heat, stir in the sprouts and allow to cool.
Place 3-4 tablespoons of filling (you may divide it into portions equal to the number of pancakes you have made) to form a rectangle in the center of each pancake. Fold the pancake envelope style, using egg white to seal the edges.
Heat oil in a deep fryer to 375 degrees and fry until golden brown. Alternatively, put about 2" of oil in a skillet, warm over medium-high heat and carefully add the rolls one at a time, fry (turning once) for 2-3 minutes until golden brown. Serve with chinese hot mustard, soy sauce and/or Oriental Sweet
and Sour Sauce.
Alternate filling: use 1 pound of chicken (in place of shrimp and pork), marinated overnight in 1/4 c soy, 1 crushed garlic clove, the juice from a small lemon and 1 tbsp water, then slow roasted at 350º until tender (about 1 hour). When cool, shred into thin pieces. In a wok, prepare the vegetables listed as above, but add 6 finely diced medium size mushrooms, then toss with the shredded chicken. Allow to cool before making egg rolls. For sauce, combine 1/2 c soy, 1 tsp dry mustard, 3 tsp garlic powder, 1 tsp brown sugar and 1 tsp rice wine vinegar.
Notes: Egg Rolls may be kept warm in low oven until serving time. AND...
Egg rolls may be frozen after frying and cooled. Reheat in oven to serve.
CRACKLING TRIANGLES:
4 oz package of spring roll pastry, in one sheet
6 oz minced beef
1 tsp soy sauce
1 tsp sugar
2 tsp rice wine
3 tbsp water
2 tbsp oil plus oil for deep frying
1 tbsp grated shallot
2 cloves garlic, crushed
3 tbsp chopped onion
1 tsp chopped red chili
1 tsp finely grated fresh root ginger
1 tsp five spice powder
1 tsp paprika
Salt and pepper
Marinate the minced beef with the soy sauce, 2 tsp the sugar, 1 tsp rice wine and 2 tbsp water for 30 minutes. Heat the 2 tbsp oil in a wok and saute the shallots, garlic and onion until fragrant, add the chili, ginger and beef and fry until dry, stir frequently to prevent the meat from burning. Pour in the remaining rice wine, sugar, water, the five spice powder, paprika and seasoning to taste, then set aside to cool.
Cut the spring roll sheet into long strips about 3-3.5 cm/1 1/4- in wide.Place a generous teaspoonful of the mixture on to a strip of pastry, then fold over the end corner to enclose the meat in a triangle of dough.
Fold the again from the opposite side then continue folding the dough over and over until completely enclosed to make a triangular shaped pasty. Tuck the end in neatly. Continue until all the filling and pastry is used. Makes about 30.
Heat the oil for deep frying to 190 c/375 F and deep fry the triangles until crisp and golden. Drain on absorbent kitchen paper and serve.
CRISPY SPRING ROLLS
3 dried woodears
1/2 pound ground lean pork, chicken, or turkey
1 green onion, minced
6 water chestnuts, minced
2 Tbs. grated carrot
1 tsp. sesame oil
1/2 tsp. salt
1/4 tsp. black pepper
5 lumpia wrappers
2 Tbs. flour
2 Tbs. water
Soak woodears in warm water to cover until softened, about 20 minutes; drain and cut into thin shreds, combine with meat, green onion, water chestnuts, carrot, sesame oil, salt and pepper and mix well..
Cut egg roll wrappers in half horizontally and shape 2 tablespoons filling in a band along one long side of wrapper. Mix flour and water together until smooth and use to seal edge. Place rolls in a shallow pan, cover, and refrigerate until ready to cook.
Cut each roll into 3 equal pieces. In a wok, heat oil for deep-frying to 350°F. Deep-fry rolls, a few at a time, and cook, turning occasionally, until golden brown, about 3 minutes. Remove and drain on paper towels.
Serve hot with sauces for dipping. Makes 4 servings
GARLIC DIPPING SAUCE - Combine in a small bowl
4 Tbs. palm vinegar or rice vinegar
4 tsp. soy sauce
2 tsp. minced garlic
1/4 tsp. sugar
Sweet and sour sauce
SPRING ROLLS
8 oz Spring roll pastry and 1 Egg, beaten
3 dried shitake mushrooms
2 oz Carrot and/or bamboo shoot
3 oz Cha Shiu or cooked ham, shredded
Salt and pepper
6 oz Uncooked boneless chicken, shredded
1 tsp Sugar
1 tsp soy sauce
1 tsp rice wine
1/4 tsp Sesame oil
2 tsp Corn flour
2 tbsp Water
8 oz Bean sprouts
2 tb Oil plus oil to deep fry
First prepare the filling: soak the mushrooms in hot water for 10 minutes. Cook the carrot in boiling water, drain and julienne it. Julienne the bamboo shoot and mushrooms. Season the shredded chicken to taste. Mix these ingredients and add a pinch of sugar and a few drops of soy sauce, rice wine and sesame oil; and 1/2 teaspoon of the corn flour. Blend the remaining corn flour with the water. Heat the oil in a wok or frying pan, then add the shredded meats, and cook until browned. Add the all the remaining filling ingredients including the corn flour mixture. Bring just to the boil and simmer for 2 minutes. Cool.
Lay a piece of pastry flat on the work surface and place a little filling in the middle. Brush the edges with egg, then fold the sides over and roll up from one end to seal. Make sure the edges are well sealed. Heat the oil for deep fry to 190 c/375 F. Cook the rolls until golden, drain and serve hot.
CRAB AND CREAM CHEESE WONTONS
4 ounces Dungeness or lump crab meat
2 ounces cream cheese
1/4 teaspoon grated lemon zest
1/2 teaspoon lemon juice
1/4 teaspoon Kosher salt or to taste
1/8 teaspoon freshly ground black pepper
2 teaspoons snipped chives
18 wonton wrappers
vegetable oil for deep frying
Egg Wash of 1 large egg whisked with 2 tablespoons water
Pick through the crab to remove any remaining bits of cartilage and shell. Mix the crab, cream cheese, lemon zest and juice, salt, pepper and chives together. Taste and adjust seasoning.
Place a heaping half-teaspoon of filling on one corner of the wonton skin, leaving the edges clean. Moisten the edges with egg wash. Bring one set of opposite corners together and seal all the edges, making a triangle. Next, bring the long ends of the triangle together, overlapping the corners slightly and sealing with more egg wash. Turn the third corner up if it isn't already, forming a small tortellini or hat-shape.
Alternate folding method: Cut the wonton skins in half, diagonally. Brush one side with egg wash then place a small dollop of filling a bit off the middle of the triangle. Bring the open edges together and seal, forming a small triangle.
Meanwhile, heat the oil to about 350 degrees. Fry the wontons until they are golden brown, about 45 seconds to 1 minute. Drain well on a rack lined with paper towels. Serve with a dipping sauce of rice wine vinegar, sugar, soy sauce, Asian chili sauce and water - a very little grated fresh ginger adds a nice touch, but be careful not to overpower the flavors. Makes about 18.
MANGO SHRIMP SUMMER ROLLS
For dipping sauce, stir together until sugar dissolves and place in small bowls:
3 tablespoons Asian fish sauce such as Thai nam pla
3 tablespoons fresh lime juice
2 tablespoons water
2 1/2 teaspoons packed brown sugar
Rolls:
12 large shrimp in shell, peeled
3 oz vermicelli rice-stick noodles (mai fun)
3 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
8 (8-inch) rice-paper rounds plus additional in case of damage
48 fresh cilantro leaves (about 1 bunch)
48 fresh mint leaves (about 1 bunch)
1 cucumber, peeled, cored, and cut into 1/8-inch-thick matchsticks
3 scallions, cut into 3-inch-long julienne strips
1 lb firm-ripe mango, peeled, pitted, and cut into 1/8 inch matchsticks
Add shrimp to a 4- to 5-quart pot of boiling salted water, then reduce heat and poach shrimp at a bare simmer, uncovered, until just cooked through, transfer to a bowl of ice and cold water to stop cooking, chill shrimp for 2 minutes, then drain and pat dry, cut each shrimp in half lengthwise, deveining if necessary.
Add noodles to boiling water and cook until just tender,drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.
Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and use only those that have no holes. Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels.
Arrange 3 shrimp halves (cut sides up) in a row across bottom third (nearest you) of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucumber matchsticks, 6 scallion strips, and 10 mango matchsticks horizontally on top of noodles. Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling. Transfer summer roll, seam side down, to a plate and cover with dampened paper towels. Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce. Makes 8 first-course servings.
SHRIMP RICE PAPER ROLLS
Dipping Sauce:
1/2 cup fresh lime juice
1/4 cup sugar
3 tablespoons fermented fish sauce (nam pla)*
1 tablespoon unseasoned rice vinegar
1 tablespoon chopped fresh cilantro
2 garlic cloves, minced
1 teaspoon minced jalapeño chili with seeds
Rice-Paper Rolls:
1 1/2 tablespoons olive oil
6 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
4 ounces dried thin Chinese rice sticks (maifun)
12 8- to- 9-inch round rice-paper sheets
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup small fresh basil leaves
1 cup finely shredded firm lettuce or cabbage
1 cup mung bean sprouts or daikon (Japanese white radish) sprouts
1 cup matchstick-size strips seeded English hothouse cucumber
1 cup matchstick-size strips peeled carrot or jicama
8 ounces cooked peeled deveined medium shrimp, cut lengthwise in half
For dipping sauce:
Whisk all ingredients in medium bowl until sugar dissolves. Let stand at least 30 minutes. (Can be made 1 day ahead. Cover; chill.)
For rice-paper rolls:
Heat oil in medium skillet over medium-high heat. Add mushrooms and sauté until soft, then cool. Place rice sticks in large bowl, add enough hot water to cover, let stand until softened, drain, cut into 6-inch lengths and set aside. Fill same bowl with warm water. Add 1 rice-paper sheet and turn until beginning to soften for about 30 seconds (sheet will still be stiff in a few spots), remove from water, drain on kitchen towel and repeat with 5 more rice-paper sheets, arranging in single layer.
Divide half of mint, cilantro, and basil among softened rice-paper sheets, arranging in line across lower third of each sheet and leaving 1-inch border on each end. Top with half of rice sticks, shaping into compact log. Top with half of lettuce, sprouts, cucumber, carrot, shrimp, and mushrooms. Fold bottom of each rice sheet over filling, then fold in ends and roll into tight cylinder. Place rolls, seam side down, on platter. Repeat soaking with remaining rice-paper sheets, then top with remaining filling to form 6 more rolls. (Can be made 6 hours ahead. Cover with damp paper towel and plastic wrap; chill.) Cut each roll diagonally into thirds. Arrange on platter and serve with sauce. Makes 36 pieces.
SHRIMP RICE PAPER ROLLS WITH VIETNAMESE DIPPING SAUCE
1 1/2 tablespoons olive oil
6 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
4 ounces dried thin Chinese rice sticks (maifun)
12 8- to- 9-inch round rice-paper sheets
1 c fresh mint leaves
1 c fresh cilantro leaves
1 c small fresh basil leaves
1 c finely shredded iceberg lettuce or green cabbage
1 c mung bean sprouts or daikon (Japanese white radish) sprouts
1 c matchstick-size strips seeded cucumber
1 c matchstick-size strips peeled carrot or jicama
8 oz medium shrimp, cooked, peeled, deveined, cut in half lengthwise
Heat oil in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Cool.
Place rice sticks in large bowl with hot water to cover. Let stand until softened, about 30 minutes. Drain, cut into 6-inch lengths and set aside.
Prepare 6 of the rice papers according to package directions. Arrange in a single layer on your work surface.
Divide half of mint, cilantro, and basil among softened rice-paper sheets, arranging in line across lower third of each sheet and leaving 1-inch border on each end. Top with half of rice sticks, shaping into compact log. Top with half of lettuce, sprouts, cucumber, carrot, shrimp, and mushrooms. Fold bottom of each rice sheet over filling, then fold in ends and roll into tight cylinder. Place rolls, seam side down, on platter. Repeat to form 6 more rolls. (Can be made 6 hours ahead. Cover with damp paper towel and plastic wrap; chill.) Cut each roll diagonally into thirds. Arrange on platter and serve with sauce. Makes 36 pieces. Or, roll each wrapper so that it is neatly compact and the ends are folded in like a traditional egg roll.
For dipping sauce: Whisk together 1/2 c fresh lime juice, 1/4 c sugar, 3 tbsp fish sauce (nam pla), 1 tbsp rice vinegar, 1 tbsp chopped fresh cilantro, 2 minced garlic cloves, and 1 tsp minced jalapeño chili with seeds, until sugar dissolves. Cover
and chill at least 30 minutes. (Can be made 1 day ahead.)
Alternative sauce: a few ounces of Hoisin Sauce, with a teaspoon of chili sauce and a tablespoon of crushed peanuts floated on top. Do not mix.
VIETNAMESE VEGETARIAN SPRING ROLL (BI CUON)
1 medium carrot, julienned or grated
1 package fried tofu (binh minh), about 1 pound, julienned
2 tablespoons mushroom seasoning (Hsin Sui brand), or substitute equivalent mushroom bouillon
2 teaspoons sugar
2 tablespoons + 1/2 teaspoon roasted rice powder (thinh)
1 package 12-inch round wheat-tapioca wrappers (banh trang), Golden Grain or Fortuna brand)
About 1/2 head iceberg lettuce, shredded
1 bunch of tender cilantro sprigs, cut into 1 1/2-inch segments
1/2 bunch tender spearmint leaves
Bring 1 cup water to a boil in a saucepan. Add the carrot and cook over medium heat until the water comes to a boil again. Add the tofu, mushroom seasoning and sugar. Bring to a boil again. Remove from heat and let cool for about 15 minutes. Stir in the roasted rice powder.
Prepare a tray of cool water about 1-inch deep and large enough to contain the wrappers. Dampen 2 lengths (12 x 24 inches) of cheesecloth or dish towels of similar size. Lower the wrappers into the water. Lift each wrapper out of the water and place on the cheesecloth, then fold a section of the cloth over the wrapper. Lift another wrapper out of the water and place on the first. Make another stack with the other cloth and 2 more wrappers. (Work with only 4 wrappers at a time to keep them evenly moist.)
Starting with the top wrapper, place about 3 tablespoons of filling in the bottom third of the wrapper. Add lettuce, cilantro and mint, stringing them along the length of the filling. Fold the bottom third of the wrapper over the filling and then fold over the two sides in a tight, butcher-wrap roll. Cut in half. Continue making rolls with remaining dampened wrappers and filling, then repeat the soaking, stacking and filling. Yields about 12 rolls, 24 half-rolls.
ASPARAGUS BEEF ROLLS
Beef loin - 2 VERY thin slices per person, marinated in 1 tsp rice wine, 1 tsp soy, 1 egg, 1 tsp ground ginger, 1 tsp corn starch, 1 tsp minced garlic and 1 tsp black pepper for 10 minutes.
Asparagus - 2 per person, trimmed and fresh steamed for 2-3 minutes until tender
Inoki Mushrooms (fresh if possible)
Shitake Mushrooms, (fresh or rehydradted, sliced)
Green Onions sliced thin lengthwise
Take one of the marinated slices of beef and "fill" it with some Inoki, Shitake mushroom, a little green onion, and asparagus. Roll the beef and use a toothpick to secure the meat.
Brown beef rolls in a little peanut oil, add braising sauce (2 tbsp Teriyaki and 2 tbsp broth) and cover, cooking over medium heat for three to four minutes until done - garnish with drippings from the pan and some Inoki mushrooms.
SHRIMP TOASTS
2oz water chestnuts, diced
1/2 lb Shrimp, cleaned and deveined
Salt
Pepper
1/2 small onion, diced
1 tbsp Corn starch
1 Egg
8 slices of plain white bread (crusts removed)
Oil for deep frying
Mix onion, water chestnuts, and shrimp together, mince until fine. Place in small bowl. Add egg, salt, pepper, and corn starch. Mix thoroughly. Spread in a thin layer on slices of bread.
Pour oil into a wok, halfway up and place on highest heat. Test oil for proper temperature - take a bread crust, if it readily browns to a golden colour then oil is ready, if bread crust fails to brown, then oil is not ready yet, if it turns to a dark brown, then shut heat off and allow oil to cool at least 5 minutes before turning burner back on. Be sure and retest oil before deep frying shrimp toast.
Place a slice of bread with the shrimp mixture face down in the hot oil and deep fry about 3 minutes until golden brown colour. Turn bread and fry reverse side. Remove to paper toweling to drain excess oil. Repeat. Cut slices of shrimp toast into strips or triangles. Serve immediately.
Alternate Recipe:
¾ - pound fresh shrimp, shelled and deveined
½ c minced water chestnuts, thinly sliced
3 medium green onions, thinly sliced
1 tsp shredded fresh ginger
1 tbsp cornstarch
Salt and pepper to taste
Dash of garlic powder
1 egg, beaten
¼ tsp crushed red pepper flakes
1 tbsp cilantro
Puree shrimp and combine with other ingredients, chill well continue as above.
SPICY SHRIMP TOASTS WITH SESAME SEEDS
1/2 lb. medium raw shrimp, shelled and deveined
2 walnut-size shallots, coarsely chopped
1 clove garlic, minced
1 egg white, lightly beaten
1 tsp. jalapeño chile (seeded, chopped) or 2 small Thai chiles, chopped
1 tsp. minced lemongrass
1 tsp. fish sauce
1 tsp. fresh lime juice
1 Tbs. chopped cilantro
1/2 tsp. grated lime zest
12 to 14 slices day-old sandwich bread
2 Tbs. sesame seeds
Vegetable oil, for deep-frying
With a star-shaped cookie cutter about 2 1/2 inches across, cut a star from each bread slice, save trimmings for other uses.
To make shrimp paste, combine shrimp, shallots, garlic, egg white, chile, lemongrass, fish sauce, and lime juice in a food processor. Process until smooth. Transfer to a bowl; stir in cilantro and lime zest. Spread shrimp paste about 1/4-inch thick on one side of each bread star. Sprinkle with sesame seeds and press gently onto shrimp mixture.
In a wok, heat oil for deep-frying to 350°F. Deep-fry stars, shrimp sides down, a few at a time until golden brown, about 1 minute. Turn over and fry 30 seconds longer. Drain on paper towels and serve. 12-14 pieces.
Makes 12 cakes, serves 4 to 6 |
