Cantonese Char Siu Pork And Vegetable Spring Rolls Food

CHINESE SPRING ROLLS

Chinese Spring Rolls image

These dim sum-style Chinese spring rolls and tangy, old-school dipping sauce are from an old family recipe. Find out how to make our spring roll recipe yourself!

Provided by Bill

Time 1h10m

Number Of Ingredients 26

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

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!

Nutrition Facts : Calories 155 kcal, Carbohydrate 19 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 425 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HOMEMADE PORK AND VEGETABLE EGG ROLLS WITH SWEET AND SOUR DIPPING SAUCE

Homemade Pork and Vegetable Egg Rolls with Sweet and Sour Dipping Sauce image

These homemade pork and vegetable egg rolls feature a filling of Chinese roast pork, cabbage, and carrots, and can be fried or baked based on preference.

Provided by Victoria

Categories Appetizer Snack

Time 1h10m

Number Of Ingredients 23

Ingredients

1 teaspoon sugar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons water
2 tablespoons oyster sauce
1 tablespoon soy sauce ((preferably low-sodium))
1 tablespoon canola or vegetable oil
3 scallions (white and green parts) (sliced)
3 cups lightly packed finely shredded/sliced Napa/Chinese cabbage ((omit thick center spines))
1 ½ cups finely chopped celery
1 ½ cups shredded carrot ((about 2 carrots depending on size))
¾ pound Char Siu (Chinese BBQ pork), homemade or store-bought, (cut into 1 ½-inch-long thin matchsticks)
1 ½ tablespoons cornstarch dissolved in 2 tablespoons water
½ cup water
¼ cup sugar
3 tablespoons unseasoned rice vinegar or cider vinegar
1 tablespoon ketchup
1 tablespoon soy sauce ((preferably low-sodium))
¼ teaspoon kosher salt
2 teaspoons cornstarch dissolved in 2 tablespoons water
18 egg roll wrappers
1 large egg, (lightly beaten)
Canola, vegetable, or peanut oil (for deep-frying)

Steps:

To make the filling: combine the sugar, salt, pepper, water, oyster sauce, and soy sauce in a small bowl. Stir this flavoring sauce well and set aside.
Heat the oil in a large skillet over medium-high heat. Add the scallions and cook, stirring, for about 30 seconds until soft and aromatic. Add the cabbage, celery, and carrot, stirring well to combine. Cook, stirring frequently, for about 1 minute until the vegetables have collapsed slightly. Add the flavoring sauce and continue cooking for about 2 minutes, until most of the liquid has disappeared and the vegetables have just cooked through. Add the pork and continue cooking, stirring to combine the flavors and heat through, about 1 minute. Give the cornstarch a final stir, and pour over the filling. Cook for about 30 seconds to bind the mixture nicely. Transfer to a platter and spread out to cool completely. Feel free to prepare the filling up to 2 days in advance. You should yield about 4 ½ cups filling.
Make the sweet and sour dipping sauce: combine the water, sugar, vinegar, ketchup, soy sauce, and salt in a small saucepan. Bring to a near boil over medium heat, stirring occasionally to dissolve the sugar. Give the cornstarch a final stir and then add it to the pan. Continue cooking for about 15 seconds, or until the sauce comes to a full boil and thickens.
Remove from the heat, transfer to a serving bowl and set aside for 10 minutes to cool and concentrate in flavor. Taste and add extra salt, if needed. Serve warm or at room temperature. Feel free to prepare the sauce a day in advance. You should yield about 1 cup sauce.
To assemble the egg rolls: Place an egg roll wrapper on a work surface with the points facing 12, 3, 6, and 9 o'clock. Place ¼ cup of filling just below the center of the wrapper in a horizontal log shape going from 9 o'clock to 3 o'clock, but leaving about 1 ½ inches on either side for folding over. Fold over the bottom of the wrapper, brush the upper edges with egg wash, then fold in the sides of the wrapper. Roll tightly from the bottom up to seal and finish, forming a cigar shape. Set the finished rolls, seam side up, on a baking sheet and cover with a kitchen towel or lightly damp paper towel to prevent drying.
To fry egg rolls: Line a sheet pan with paper towels and then place a metal rack over the top. Heat 1 ½ inches of oil in a deep skillet or pot over medium-high heat to about 375°F on a deep-fry thermometer. Slide in a few rolls and fry for about 3 minutes flipping halfway through or gently pressing down to submerge (they may be stubborn flipping over) until golden brown and crisp. Remove from the oil and drain on the metal rack set over the paper towels. Repeat with the other rolls. Be sure not to add too many rolls at once since it will lower the oil temperature suddenly. Try to keep it at or around 375°F throughout the cooking process by adjusting the heat as necessary.
To bake egg rolls: Preheat the oven to 425°F and lightly oil a baking sheet. Place the egg rolls on the oiled baking sheet and brush them all over with more oil. Bake for 10 to 12 minutes on one side, then flip them over and bake for another 10 minutes until golden brown on the top and bottom (they wont really brown on the sides the same way they do when fried).
Serve hot, whole or cut in half with the sweet and sour dipping sauce.

Nutrition Facts : Calories 198 kcal, ServingSize 1 roll with 1 tablespoon sauce, Carbohydrate 25 g, Protein 9 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 602 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 4 g

CHAR SIU PORK

Char Siu Pork image

Garlicky and savory-sweet, this roasted pork is a mainstay of Cantonese barbecue shops and dim sum houses.

Provided by Andrea Nguyen

Categories Dinner Sauce Pork Roast

Yield makes about 1 1/2 pounds

Number Of Ingredients 11

Ingredients

2 1/3 pounds boneless pork shoulder, well trimmed (2 pounds after trimming)
Marinade
3 cloves garlic, minced
3 tablespoons sugar
3/4 teaspoon Chinese five-spice powder
4 1/2 tablespoons hoisin sauce
3 tablespoons honey
2 tablespoons plus 1 teaspoon Shaoxing rice wine or dry sherry
3 tablespoons light (regular) soy sauce
1 1/2 tablespoons dark (black) soy sauce
1 tablespoon sesame oil

Steps:

Quarter the pork lengthwise into strips about 6 inches long and 1 1/2 inches thick. If there are odd-size pieces, they should be of the same thickness.
To make the marinade, in a large bowl, whisk together the garlic, sugar, five-spice powder, hoisin sauce, honey, rice wine, light and dark soy sauces, and sesame oil. Set aside 1/3 of the marinade, cover, and refrigerate to later baste the meat. Add the pork to the remainder and use a spatula or tongs to coat evenly. Cover with plastic wrap and refrigerate for 6 to 8 hours, or even overnight, turning the pork 2 or 3 times.
Remove the pork and reserved marinade from the refrigerator 45 minutes before cooking. Position a rack in the upper third of the oven and preheat to 475°F. Line a baking sheet with aluminum foil and place a flat roasting rack on the baking sheet. Put the pork on the rack, spacing the pieces 1 inch apart to promote heat circulation. Discard the used marinade, wash and dry the bowl, and put the reserved marinade in it.
Roast, basting with the marinade every 10 minutes, for 30 to 35 minutes. To baste, use tongs to pick up each piece and roll it in the marinade before returning it to the rack, turning the pork over each time. The pork is done when it looks glazed, is slightly charred, and, most important, registers about 145°F on an instant-read meat thermometer. Remove from the oven.
Let the meat rest for 10 minutes to finish cooking and seal in the juices before using. Or, let it cool completely, wrap tightly, and freeze for up to 3 months.