MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ladyjane's Spring Rolls
Categories: Chicken, Chinese, Pork
Yield: 144 Rolls

500 g Finely ground lean pork
-mince
500 g Finely ground lean chicken
-mince
4 Brown onions; finely diced
200 g Snow pea shoots/sprouts;
-chopped in half
200 g Mung bean sprouts
4 Green chillies; deseeded,
-deveined, finely chopped
2 Red chillies; deseeded,
-deveined, finely chopped
1 Chinese cabbage; leaves
-only, finely shredded
1 tb Ginger; minced or grated
8 cl Garlic; finely grated,
-minced, or chopped
Olive oil
1/2 c Kecap manis; or more, to
-taste
1 tb Fish sauce
1 tb Hoisin sauce; up to 2 tb
1 c Dry white wine
Spring Roll wrappers;
-thawed, room temperature
1 Egg white
1 c Water

(You can use a commercially prepared Chinese cooking sauce - Black
bean, etc for a saucier result or instead of the KM/Fish/Hoisin)

Heat oil in a heavy casserole and stir fry the meat in batches until
browned/cooked. Have a very large bowl (stainless preferred) on hand
to dump in cooked bits. Remove meat once browned.

Add a little oil and stir fry garlic, ginger, and chilli until
fragrant. Add diced onions and fry until transparent.

Remove from the pan and reserve (with meat).

Heat a little more oil, add shredded cabbage, snow pea shoots and mung
beans.

Stir fry until well and truly cooked/limp.

Return meat and onion/chilli/garlic/ginger to the casserole and stir
well to incorporate cabbage etc. Drizzle the kecap manis into the
pan, and mix well. I prefer the KM to straight soy (which is too
salty for my liking) as it's thicker and sweeter. Add wine and
perhaps a little water if mixture is too dry.

Simmer, on very low heat for around 30 minutes.

The end result should be thick and relatively 'dry' - not watery or
too saucy.

Allow to cool in the pan with a lid on. Mix well so all ingredients
are dispersed.

Once cooled you can start rolling and folding, rolling and folding
until the cows come home! Make yourself comfortable (sit!) at the
kitchen table or bench. Place a damp tea towel in front of you and
keep another damp teatowel covering the opened wrapper of SR sheets.
Place one sheet of SR wrapper on your tea towel with a point facing
you.

Brush all four sides sparingly with egg white/water mixture. Place 2
to 3 ts mixture about 2" in across the point. Flip the point closest
to you over mixture. Bring in each side to form an envelope and seal
in the mix. Use your fingers to compact the mixture into the space,
expelling any unwanted air or gaps, then roll away from you until SR
wrapper is almost at the point furthest from you. Add another flick
of eggwhite/water and seal. Place on a tray lined with freezer wrap,
alfoil etc. Continue on to number two... etc... it takes about 40
minutes or so, once you get into the swing! You can comfortably stack
(with freezer wrap, alfoil or greaseproof between each layer!) 2 to 3
layers on each tray. Place tray(s) into large bags, or wrap in cling
film, and freeze.

Makes about 144 (4" or so) spring rolls. Bag in lots of 12 once
frozen.

Sounds labour intensive, and it is. But so worth the effort.

To Deep Fry: Heat fryer to 160°C and par cook frozen SR for 5
minutes. Drain and remove. Increase heat to 200°C and cook a further
3 to 4 minutes or until they float and are golden. Serve with sweet
chilli dipping sauce!

Recipe FROM: <https://web.archive.org/web/20220629154612/
http://recfoodcooking.org/sigs/LadyJane/
LadyJane's Spring Rolls.html>

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