Double-Fried Shrimp-Stuffed Spring Rolls

By oakleyj

One of the most popular Cantonese snacks, these crispy treats are wrapped with paper-thin spring roll skins (not egg roll wrappers) and stuffed with shrimp and barely fried vegetables. Most North Americans serve plum sauce or mustard with spring rolls, but I prefer a few dashes of Worchestershire sauce as do most Chinese - that's why you'll find it on many tables in restaurants throughout Chinatown. Double-frying is the secret to non-oily spring rolls. You can do the first frying several hours ahead, refrigerate them, and then fry again at the alst moment although they are best if the second step follow immediately. Instead of second frying, you can place spring rolls on a rack set on top of a baking sheet and bake in a 450 degree oven for about 7 minutes or until crisp.

Ingredients

• Seasoning Liquid:
• 3 Tbsp vegetable oil
• 2 large garlic cloves, finely chopped
• 2 Tbsp finely chopped fresh ginger
• 1/2 pound raw shrimp, peeled and diced
• 1/2 pound barbecued pork, fat trimmed and shredded
• 6 large whole green oinions, finely chopped
• 1 large celery stalk, finely chopped
• 1 large carrot, cut into fine julienne
• 1 pound (about 8 cups) bean sprouts (not washed)
• 1 Tbsp soy sauce
• 2 tsp sesame oil
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp five spice powder
• 2 tsp potato or cornstarch
• 13 ounce (369g) package spring roll skins (round type best), thawed in package, but do not open package
• 1 egg, lightly beaten
• 6 cups oil for deep frying
• Worcestershire sauce for dipping
• Plum sauce for dipping
• Mustard Dipping Sauce:
• 1 Tbsp Dijon mustard
• 1/2 tsp sesame oil

Details

Servings 24

Preparation

Step 1

1. Heat wok on high heat. Add oil; when hot, add garlic and ginger. Cook a few seconds; add shrimp. Toss for 30 seconds; add pork and vegetables except bean sprouts. Stir-fry for 2 minutes or until vegetables are crisp-tender. Add bean sprouts; toss for 1 minute - no longer. Very important not to cook to long or filling will be too wet,

2. Combine seasoning liquid ingredients. Stir. Pour into wok; toss until combined. Immediately remove to a large baking sheet, spreading out mixture so it will cool quickly. Allow to cook completely to room temperature before using.

3. Before removing spring roll skins from package, grasp package with both hands and flex repeatedly, turning package at the same time, to loosen skins from each other. Remove them from package. Peel back one skin about 1 inch all the way around, then gently peel off. Repeat and stack remaining skins. Cover with a damp cloth to prevent them from drying out.

4. Put about 2 Tbsp cooled filling in center of lower half of skin; fold over from bottom fairly tightly to cover filling. Then roll it to the center. Fold the 2 sides toward the center; moisten the side and top flaps generously with beaten egg (I do this with my fingers) and continue rolling to form a cylinder. Make sure each roll is completely sealed or oil will seep ion while frying. Set aside, seam side down. Repeat until all are done. Do not allow spring rolls to remain uncooked for more than an hour, or filling may soak through skins.

5. Heat wok on high heat. Add oil; heat to 375 degrees. Lower 6 to 10 spring rolls into oil; cook for 2 to 3 minutes or until pale golden brown, turning occasionly. Remove to a paper towel-lined plate to drain. Bring oil temperature back to 375 before adding next batch; continue until all are done. After cooked, make sure they are drained well on a rack.

6. Either allow to cool to room temperature and refrigerate several hours or overnight, or immediately bring oil back to 375; repeat, frying 6 rolls at a time until nicely browned and crisp. Remove to a paper towel-lined plate to drain. Serve immediately with a choice of Worcestershire sauce, plum sauce, or Mustard Dipping Sauce.