Shanghai Spring Roll Skins Food

SHANGHAI SPRING ROLLS (OR EGG ROLLS)

Steps:

• Use the highest flame for the stir frying process.
• Stir fry pork in 2 T oil until no longer pink; add chicken& do the same thing.
• Follow with shrimp.
• Remove to a sieve.
• Add a little more oil to the wok if needed and stir fry the scallions for a few seconds, then add the mushrooms& cabbage; stir fry to wilt cabbage, 2- 3 minutes.
• Stir in sauce.
• When it boils, thicken it with the binder.
• Stir cooked meats back in, followed by sesame oil.
• Set aside to drain and cool.
• Assemble in skins using beaten egg to seal.
• Deep fry at about 325°F until half cooked.
• (Can be frozen at this point. Defrost before continuing).
• When ready to serve, deep fry at 375 until golden brown and crisp.
• Blot well on paper towels.

SHANGHAI SPRING ROLL SKINS

Steps:

• Combine the flour, salt, and tapioca starch in a medium bowl. Make a well in the center and pour in the water and oil. Use a bamboo rice paddle or wooden spatula to stir and incorporate the flour with the water, working from the center to the rim of the bowl. Try to stir in one direction to develop the gluten in the dough. After the ingredients have blended together into a rough, soft , sticky mass, start stirring in one direction. Within seconds, the dough should become fully hydrated and turn into a thick paste (resembling a starter for bread) and slightly glisten from moisture; it should not hold a mounded shape. If needed, add water by the teaspoon to loosen the dough. Stir for 4 to 5 minutes, about 200 strokes. Strands of glutinous, pasty dough will form, attaching themselves to the rim of the bowl as you stir, and become longer as you progress. Slow down and/or pause if you get tired. When done, the thick pasty dough should be elastic enough for you to lift and stretch it 12 to 14 inches from the bottom of the bowl. If you are unsure, keep stirring for a little longer. Gather the finished dough together; it should hold a slightly mounded shape for a few minutes before spreading out to touch the walls of the bowl. Cover with plastic wrap and set aside at room temperature for 3 to 4 hours, or refrigerate overnight and return to room temperature before using. Alternatively, use a mixer fitted with the dough hook attachment. Put all the ingredients in the mixer bowl and stir by hand to combine well. Then run the machine at medium speed for 1 1/2 to 2 minutes. Keep the dough in the mixer bowl or transfer it to another bowl, cover with plastic wrap, and set aside at room temperature for 3 to 4 hours, or refrigerate overnight and return to room temperature before using.
• To prepare the skins, slightly dampen a kitchen towel (I wet my hand up to my forearms and wipe them dry on the towel) and put it atop a large plate. Place next to the stove. Preheat a large, heavy-bottomed nonstick skillet to medium-low and then lower the heat slightly. The skillet should be hot enough for you to touch it with your finger without you flinching, but not cool enough for you to leave it there for any length of time. The dough won't stick to an overheated skillet but on an underheated skillet, it will stick too much and result in thick skins. Adjusting the flame is tricky, and I use a standard burner for these skins. If you have a high-output burner or stove, it may be necessary to use a flame tamer to diffuse the heat and/or to remove the skillet from the heat in between skins. Because slightly chilled dough is firmer and easier to manipulate into a thin film, put the bowl containing the dough in a larger bowl in which you have put 8 ice cubes (without water). Set on or near the stove.
• Take a large handful of dough, all of it if you can, and hold it with your palm facing upward. (When making a double batch, separate the dough into two bowls.) The gloppy dough will begin to drip, so control it by working it with your fingers while slowly rotating your wrist; your palm will naturally follow your wrist and go up and down. As this happens, the dough will form into a round sacklike shape. Finish with your wrist facing up with the dough in a manageable globular mass. To make a skin, gently press the dough onto the skillet and slowly wipe it in a circular motion. Lift the dough upward as you complete the circle. The dough will naturally twist and come off the skillet. If excess white dough remains, smooth it out with a rubber spatula. You can quickly patch small holes this way too. Aim to create a thin 6 to 7-inch round film of dough on the skillet. It does not need to be perfect and a tiny hole now and then is forgivable. After forming the skin, you can keep the dough in your hand, but I like to let it drip back down into the chilled bowl to firm up; it takes seconds to retrieve and work it for the next one. Should the dough get cold, warm it up by working it with the rotating wrist motion before making another skin. After about 15 seconds, part of the lacy edge should dry out and lift off the skillet, the sign of doneness. Use your fingers to peel the skin from the skillet. You do not have to cook the other side. Place the finished skin, uncooked side down, on the plate and cover with the damp kitchen towel, which will soften the edges. Make more skins from the remaining dough, adjusting the heat as needed and stacking one on top of the other. As you get toward the end, the skins will get smaller as there's less dough to work with. Try spiraling the dough from the center outward to create decent-size skins. It's hard to use up all the dough so discard the last bit.
• Remove the finished skins from the plate, wrap them in a double-folded kitchen towel, and slide them into a zip-top plastic bag. Keep at room temperature if you are going to be using them right away. The skins can be refrigerated for up to 5 days; for less bulk, wrap them in parchment paper. Before using, return them to room temperature. Over low heat, steam stacks of 10 skins at a time in a kitchen towel for 10 minutes to soften them. Once refreshed, keep them soft in the warm steamer as you work.
• lazy day tip
• Shanghai spring roll skins, often labeled "spring roll skins" or "lumpia skins," are stocked in the frozen section at Chinese and Southeast Asian markets. They may be square or round and will be larger than homemade ones, so you can fill them with a bit more than what's specified in the recipes here. Thaw them before using and separate them one by one, restacking them and covering them with a damp kitchen towel to prevent drying, just as if you made them fresh. If they are dry, apply the steaming method outlined in step 4 to revitalize and soften them. When filling a square spring roll skin, position it as a diamond with a corner pointing toward you. You can moisten them with either beaten egg or water, whereas egg works best with homemade skins.

CHINESE SPRING ROLLS (SHANGHAI) DIM SUM

Steps:

• FOR THE FILLING: Heat peanut oil in wok or skillet and stir-fry celery, bean sprouts, bamboo shoots, water chestnuts, soy and sugar 2 minutes.
• Stir in crab and remove from heat.
• Pour off any juices and add sesame oil, green onion, cornstarch and egg slivers.
• Cool and place 3 tablespoons of mixture on edge of spring roll skin.
• Place a coriander sprig on top and fold skin over twice.
• Then fold in sides and roll like jelly roll.
• Deep-fry, seam side down, in hot oil until crisp and golden.
• Drain, cut into 1-inch slices and serve immediately with mustard, chili oil and soy.
• Yield: approximately 18 spring rolls.
• EGG SLIVERS: Divide this recipe in half using only 2 eggs. Combine eggs, water and salt.
• Heat a 12-inch skillet over medium heat, add half the peanut oil and pour in half the egg mixture, tilting pan to coat surface.
• Cook until eggs are just set, moist but not runny.
• Bottom should be slightly golden.
• Turn out onto board and repeat with remaining oil and egg mixture.
• Let cool, roll and slice into slivers.
• SPRING ROLL SKINS: Sift flour and salt into mixing bowl.
• Add eggs and enough water to make a smooth, thin batter similar to crepe batter.
• Always beat batter in ONE DIRECTION to gain elasticity.
• Let stand 20 minutes.
• Lightly oil a 6-inch skillet or crepe pan and heat over low heat.
• Beat batter in same direction and pour 2 tablespoons into pan, tilting pan to cover entire surface with batter.
• Cook until set.
• Pancake should be sheer and pliable.
• When it shrinks away slightly from the edges, turn over and cook other side just to set.
• Remove to flat dish, cover with slightly dampened tea towel and repeat with remaining batter, oiling pan as necessary and being sure to stir in one direction each time.
• Yield: approximately 18 spring roll skins.
• Regional Cooking Of China.

CANTONESE CHAR SIU PORK AND VEGETABLE SPRING ROLLS

Steps:

• To make the filling, combine the sugar, salt, white pepper, soy sauce, oyster sauce, and water 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 to combine well. Cook, stirring frequently, for about 1 minute, until the vegetables have collapsed slightly. Add the flavoring sauce, stirring to combine, 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 mixture. Cook for about 30 seconds, to bind the mixture nicely. Transfer to a platter and spread out. Set aside to cool completely before using. You should have about 3 cups. (The filling can be prepared 2 days in advance, covered, and refrigerated after cooling. Return to room temperature before wrapping.)
• Before assembling the spring rolls, line a baking sheet with parchment paper and lightly dust with cornstarch. For each spring roll, use about 1/4 cup of filling, placing it slightly below the center of the skin. Follow the directions on page 75 to create the cigar shape, taking care to not wrap too tightly because you want just two layers of skin around the filling. Before rolling up the spring roll all the way to seal it, brush beaten egg on the upper two edges to ensure that the skin seals well. Set the finished rolls, seam side up, on the prepared baking sheet. Cover with a kitchen towel to prevent drying.
• Fry the rolls in two stages. Heat 1 inch of oil in a wok, saucepan, or deep skillet over medium-high heat to about 350°F on a deep-fry thermometer. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately to the surface and encircle the chopstick, the oil is ready.) Slide in few spring rolls and fry for about 1 1/2 minutes, turning as needed, until light golden. Remove from the oil and drain on paper towels. Repeat with the other rolls. These rolls soft en as they sit, so after their first frying, refry them for 45 to 60 seconds in 350°F oil until crispy and golden brown.
• Serve hot, whole or cut in half diagonally, with the dipping sauce of your choice.

SHANGHAI PORK AND SHRIMP SPRING ROLLS

Steps:

• Combine sugar, 1/2 teaspoon cornstarch, soy sauce, pork, and shrimp in a bowl and stir. Set aside.
• In a bowl, rehydrate shitake mushrooms in hot water just enough to cover until softened. Depending on mushrooms used this can take anywhere between 15-30 minutes to soften. Reserve the liquid for dissolving cornstarch. Cut off the stem and cut into very thin match stick pieces.
• In a small cup dissolve 1 1/2 T cornstarch with 3 T of reserved mushroom soaking liquid. This will be used to thicken the filling mixture.
• Heat 1 1/2 T oil in a large skillet over medium high heat and add ginger and garlic. Cook for about 30 seconds until fragrant but not browned and add pork and shrimp mixture. Stir constantly to separate the pork pieces and shrimp into nuggets and cook for about 2 minutes. Do not overcook. Transfer to a dish.
• Add the remaining 1 1/2 T oil to the skillet on medium high heat. Add shitake mushrooms, bamboo shoots, bean sprouts, salt and pepper. Cook 5 minutes stirring constantly. Return the pork and shrimp mixture to the skillet and stir to combine. Lower the heat and give the cornstarch mixture a stir and pour over the filling. Cook for about 30 seconds to bind the mixture. Transfer to a bowl to cool completely.
• In a small cup combine 1 T cornstarch with 1/2 C water to seal spring roll skin.
• Lay a spring roll skin on the work surface making sure one of the pointy corner is facing you. Put about 2 T of filling slightly below the center towards you and form into log shape using your fingers.
• Lift the bottom edge towards you up and over the filling tucking the point under it. Fold in the sides and brush the upper edges with cornstarch and water mixture. Roll away from you (bottom up) to seal. Set the finished rolls seam side down on the baking sheet covered with wax paper or aluminum foil and keep covered with a kitchen towel to prevent drying.
• Heat 1 inch of oil in a deep skillet over medium high to about 350F degrees. Slide in a few spring rolls and fry, turning as needed for about 3 minutes or until golden brown and very crisp.
• Remove from the oil and drain. Continue with the remaining rolls. To serve, cut diagonally in half. Serve with a vinegar or dipping sauce of your choice.