Chinese Spring Rolls – Natural Plus Green

Name: Chinese Spring Rolls – Natural Plus Green
Ingredients: 8 ounces finely shredded pork loin (225g); ¼ teaspoon salt; ½ teaspoon sesame oil; 1 teaspoon Shaoxing wine; ½ teaspoon cornstarch; ¼ teaspoon white pepper; 2 tablespoons oil; 1 clove garlic (minced); 10 dried shiitake mushrooms (soaked until softened and thinly sliced); 2 medium carrots (julienned, about 1 cup); 1 cup bamboo shoots (julienned; fresh is preferred, but canned is fine too); 1 small napa cabbage (julienned, about 6 cups); 1 tablespoon Shaoxing wine; 2 tablespoons light soy sauce; 1 teaspoon sesame oil; ½ teaspoon salt (or to taste); white pepper (to taste); 1/4 teaspoon sugar; 2 tablespoons cornstarch (dissolved in 2 tablespoons cold water); 1 package spring roll wrappers (8" squares; this recipe makes about 20 spring rolls); 1 tablespoon cornstarch (dissolved in 1 tablespoon boiling water for sealing the spring rolls); Canola oil (or peanut or vegetable oil, for frying); 2 teaspoons sugar; 2 teaspoons hot water; 1 teaspoon Worcestershire sauce; 1 tablespoon soy sauce

www.naturalplusgreen.com

These dim sum-style Chinese spring rolls and tangy, old-school dipping sauce. You can cook this dish with all vegetables as well. INGREDIENTS FOR THE PORK AND M

View full recipe on www.naturalplusgreen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.naturalplusgreen.com.

Share this recipe:

Ingredients

8 ounces finely shredded pork loin (225g)
¼ teaspoon salt
½ teaspoon sesame oil
1 teaspoon Shaoxing wine
½ teaspoon cornstarch
¼ teaspoon white pepper
2 tablespoons oil
1 clove garlic (minced)
10 dried shiitake mushrooms (soaked until softened and thinly sliced)
2 medium carrots (julienned, about 1 cup)
1 cup bamboo shoots (julienned; fresh is preferred, but canned is fine too)
1 small napa cabbage (julienned, about 6 cups)
1 tablespoon Shaoxing wine
2 tablespoons light soy sauce
1 teaspoon sesame oil
½ teaspoon salt (or to taste)
white pepper (to taste)
1/4 teaspoon sugar
2 tablespoons cornstarch (dissolved in 2 tablespoons cold water)
1 package spring roll wrappers (8" squares; this recipe makes about 20 spring rolls)
1 tablespoon cornstarch (dissolved in 1 tablespoon boiling water for sealing the spring rolls)
Canola oil (or peanut or vegetable oil, for frying)
2 teaspoons sugar
2 teaspoons hot water
1 teaspoon Worcestershire sauce
1 tablespoon soy sauce