Asian Vegetable Meat Roll Food

CHINESE MEAT ROLLS 五香肉卷

Steps:

• First, have ready all ingredients needed.
• Soaked and diced shiitake mushrooms, minced shallots and garlic, chopped coarsely spring onions and chinese parsley, cut salted egg yolks into pieces, grate jicama and carrot.
• Also, have ready the seasonings needed.
• Mince the meat on a chopper board.
• Then, mince some fish paste.
• Place all the ingredients in a large bowl. Then add in seasonings.
• Using a wooden spoon, combine all the ingredients together.
• Then gently mix to combine well the meat ingredients by hand. This will prevent over working the meat causing it to be tough.
• Cover with cling wrap and leave to marinade in the refrigerator for about 30 minutes or even overnight.
• Meanwhile, cut the beancurd skin wrapper into equal pieces, big enough to wrap the marinated meat.
• When ready to wrap the meat rolls, spread the beancurd skin wrapper flat on a chopping board. Place enough meat filling on the lower half of the beancurd skin, leaving a gap at the bottom and at the sides.
• Fold the bottom flap up and then fold the sides over the meat filling. Then roll over tightly to form a meat roll.
• Place the meat rolls on a steaming plate seam side down. Repeat process to finish wrapping all the meat filling with the beancurd skin. You will get about 12 meat rolls.
• Meanwhile, bring the water in a steamer to a boil to prepare the steamer to steam the meat rolls.
• Steam the wrapped meat rolls over rapid boiling water using high heat. You may need to steam the meat rolls in batches.
• Steam for about 15 minutes or until the meat inside is cooked through. Then remove to cool completely before deep frying them.

CHINESE SPRING ROLLS

Steps:

• Mix the pork with the marinade ingredients and set aside for about 30 minutes. In the meantime, prepare the rest of the ingredients. Cut all of the vegetables to approximately the same size. You want everything the same size so each ingredient blends together.
• Brown the pork over high heat in 2 tablespoons of oil, and add the garlic, mushrooms and carrots. Stir fry for 30 seconds, and add the bamboo shoots, napa cabbage, and Shaoxing wine. Continue stir-frying for a minute. Adjust the heat to simmer the mixture, as the napa cabbage will release a lot of moisture.
• Stir in the soy sauce, sesame oil, salt, white pepper, and sugar. At this time, you have the option of adding 1/4 cup of the decanted water from soaking the dried mushrooms. It strengthens the mushroom flavor, so this is purely according to your personal preference. You may also have to simmer the filling longer to reduce the additional liquid.
• Continue simmering the filling for another 3 minutes--until the napa cabbage is completely wilted--and stir in the corn starch slurry to thicken. How much slurry you add depends upon the wetness of the filling (this varies if your cabbage had more moisture or if you did add the optional mushroom water), but there should be no standing liquid at all.
• Transfer the filling to a large shallow bowl, and let cool. Place into the refrigerator to cool further-at least one hour. It's best to start with a cold filling for easier wrapping. The key to wrapping spring rolls is making sure that they're tight, yet not overstuffed. It's best to use fresh spring roll wrappers if you can, as freezing the wrappers can result in the spring roll skin being a bit too damp.
• Place the wrapper on a flat surface so that a corner is facing toward you. Use about two spoonfuls of the mixture per spring roll, and spoon it about 2 inches from the corner that is closest to you. Roll it over once, and, like you're making a burrito, fold over both sides. Continue rolling it into a cigar shape. With your fingers, brush a bit of the cornstarch water onto the corner of the wrapper that is farthest from you to seal it.
• In case you're wondering, we did try egg wash instead of the cornstarch mixture to seal the spring roll but the egg wash "stains" the spring roll, so it's best to use the cornstarch mixture.
• Place each roll on a tray. This recipe makes about 18-20 spring rolls. You can also freeze these spring rolls on the tray overnight, and transfer them to a zip-lock bag when they are completely frozen for future use. We usually fry some fresh and freeze the rest, unless we are hosting a party, in which case, these go like hot cakes!
• To fry the spring rolls, fill a small pot (which requires less oil) with oil until it's 2 to 3 inches deep. Heat the oil slowly over medium heat until it reaches 325 degrees. Gently add the spring rolls one at a time, frying in small batches. Carefully roll them in the oil so they cook evenly until golden brown and transfer them to a plate lined with paper towels.
• Prepare the dipping sauce by adding all ingredients to a small sauce pan. Mix and heat until just simmering and pour into a small bowl. Serve the spring rolls hot with the dipping sauce!

ASIAN VEGETABLE MEAT ROLL

Steps:

• Heat oven to 350°F. Spray broiler pan rack with cooking spray.
• Mix all ingredients except water chestnuts, mushrooms and pimientos. Shape mixture into 12x10-inch rectangle on waxed paper. Mix remaining ingredients. Spread over beef mixture to within 1 inch of edges; press into beef mixture.
• Roll up, beginning at narrow end, using waxed paper to help roll. Pinch edges and ends to seal. Place roll, seam side down, on rack in broiler pan.
• Bake uncovered 1 hour to 1 hour 15 minutes or until no longer pink in center and juice of beef is clear (meat thermometer should reach at least 160°F). Let stand 10 minutes before slicing.