=========================================================================== BBS: The GWE BBS [ASV/CIN] Date: 05-19-13 (06 19) Number: 389 From: MIMAROBE #18 @8400*2 Refer#: NONE To: ALL Recvd: YES Subj: SPRINGROLLS Conf: (37) Home Cooki --------------------------------------------------------------------------- Response To: ALL SPRING ROLLS Filling: 3-4 mild or spicy italian sausages (pork or turkey) 3-4 tree-ear mushrooms, shredded 1/2 cup bamboo shoots, shredded 1/2 cup bean sprouts 1 cup grated cabbage 2 medium carrots, grated 4-5 spring onions, shredded (not chopped) 2 tablespoons water 1 tablespoon flour 1/4 cup olive oil (or whatever) MORE: top, onstop, < ENTER > to continue? wrappers 2-3 cups peanut oil (or any high-temp oil) PREP: Soak the mushrooms in lukewarm water for 15-20 minutes. They shred quite easily. The green onions should be shredded lengthwise rather than chopped. Skin the sausages by slitting the casings and peeling tham off. The cabbage can be bok choy or that weird purple stuff you see in the Safeway, whatever tunes your piano. If you or yours can't have cabbage, double the sprouts. Mix the water and flour until the lumps are gone and set aside. Heat the olive oil in a skillet and toss in the sausage. Break it up as finely as you can, and when it's about half-done add the other filling ingredients. Cook until the sausage is completely done and set it aside to drain as thoroughly as possible. Next, open the package of wrappers and drive yourself a little batty trying to peel the silly things apart without tearing them. Place it on your cutting board (or whatever you have around to do potentially messy things on so your counter doesn't get greasy) with the corners at the cardinal compass points. Take about a tablespoonful and put it about halfway from the middle of the wrapper to the bottom corner, fold the MORE: top, onstop, < ENTER > to continue? corner up over it, fold the east and west corners over, and roll it up (there's almost always a workable diagram on the wrapper package, so fish it out of the trash and check it out). Before you roll it up all the way, brush a little of the flour-and-water mixture on the top corner and down an inch or thereabouts so it will seal against the roll. When you finish with all the spring rolls, heat the peanut oil in your Hand-Hammered Iron Wok (or that deep-fryer your sister-in-law gave you three birthdays ago -- don't forget to blow off the dust) to *at least* 375 degrees -- this is important, since you want the wrapper to crisp without staying in the oil so long it soaks up oil and gets chewy. Watch the rolls carefully, so they don't get too brown. Fish 'em out with that brass strainer you've never found any other use for, and drain them on paper towels. Serve with hot mustard, duck sauce, and/or soy as condiments. Bone Appa-teet! * SLMR 2.1a * "...Like a patient etherised upon a table."