Crab-And-Pork Spring Rolls
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
58
Spice
56
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Cover mushrooms with hot water by 1 inch in a bowl and soak 20 minutes (mushrooms will expand)
2
Drain in a fine-mesh sieve and rinse thoroughly, then drain again
3
Trim off and discard any hard parts from mushrooms, then finely chop
4
(You should have about 3 tablespoons
5
) Stir together mushrooms, pork, crabmeat, beaten whole egg, cilantro, ginger, scallion, garlic, and salt in a bowl until combined well
6
Line a tray with wax paper
7
Put a double thickness of paper towels on a work surface and fill a shallow baking pan with warm water
8
Discard any rice-paper wedges with holes
9
Soak 1 wedge in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels, arranging it with curved side of wedge nearest you
10
Put 1 tablespoon filling in middle of curved side about 1/2 inch from edge and shape filling horizontally into a 2 3/4-inch log
11
Fold left and right corners of wedge over filling, overlapping slightly and aligning bottom edges
12
(Wedge will resemble an open envelope
13
) Dab top corner with some yolk, then tightly roll up wedge away from you, making sure ends stay tucked inside
14
(Be sure to roll up wedges tightly or air pockets will prevent rolls from browning evenly when fried
15
) Put roll, seam side down, on tray and loosely cover with plastic wrap
16
Make more rolls in same manner, transferring to tray and arranging 1/2 inch apart
17
Keep loosely covered until ready to fry
18
Heat about 1 inch of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer
19
Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking and stirring occasionally, until golden brown and cooked through, 5 to 6 minutes
20
Transfer as fried with a slotted spoon to paper towels to drain
21
(Return oil to 365°F between batches
22
) Cover mushrooms with hot water by 1 inch in a bowl and soak 20 minutes (mushrooms will expand)
23
Drain in a fine-mesh sieve and rinse thoroughly, then drain again
24
Trim off and discard any hard parts from mushrooms, then finely chop
25
(You should have about 3 tablespoons
26
) Stir together mushrooms, pork, crabmeat, beaten whole egg, cilantro, ginger, scallion, garlic, and salt in a bowl until combined well
27
Line a tray with wax paper
28
Put a double thickness of paper towels on a work surface and fill a shallow baking pan with warm water
29
Discard any rice-paper wedges with holes
30
Soak 1 wedge in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels, arranging it with curved side of wedge nearest you
31
Put 1 tablespoon filling in middle of curved side about 1/2 inch from edge and shape filling horizontally into a 2 3/4-inch log
32
Fold left and right corners of wedge over filling, overlapping slightly and aligning bottom edges
33
(Wedge will resemble an open envelope
34
) Dab top corner with some yolk, then tightly roll up wedge away from you, making sure ends stay tucked inside
35
(Be sure to roll up wedges tightly or air pockets will prevent rolls from browning evenly when fried
36
) Put roll, seam side down, on tray and loosely cover with plastic wrap
37
Make more rolls in same manner, transferring to tray and arranging 1/2 inch apart
38
Keep loosely covered until ready to fry
39
Heat about 1 inch of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer
40
Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking and stirring occasionally, until golden brown and cooked through, 5 to 6 minutes
41
Transfer as fried with a slotted spoon to paper towels to drain
42
(Return oil to 365°F between batches
43
) *Found in Asian markets and adrianascaravan
44
Com
45
*Found in Asian markets and adrianascaravan
46
Com