---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SPRING ROLLS (GREAT CHEFS)
 Categories: Appetizers, Chinese
      Yield: 4 servings
 
    1/4 c  Oil, vegetable OR
    1/4 c  Oil, peanut
      8 oz Boston butt, minced
      1 ts Garlic, minced
      1 ts Ginger, minced
      2 oz Shoots, bamboo
      2 oz Mushrooms, black, soaked
           -- in warm water
    1/2 c  Cabbage, shredded
      2 oz Wine, rice OR
      2 oz Sherry
      2 tb Sauce, light soy
      1 tb Oil, sesame
    1/4 c  Broth, chicken, boiling
           Salt (to taste)
           Pepper, white (to taste)
      1 tb Cornstarch
      1 tb Sauce, oyster
      1 tb Sauce, soy, dark
     12    Skins, spring roll
           Oil, for deep fat frying
 
       Heat the vegetable or peanut oil in a wok.  When
  hot, add the pork and brown.
  
       Add garlic, ginger, bamboo shoots, black
  mushrooms and cabbage. Cook and toss with half of the
  wine, light soy sauce, and sesame oil, then add
  boiling chicken broth.  Cover and simmer for 30
  seconds.
  
       Thoroughly mix the salt, sesame oil, white
  pepper, cornstarch, oyster sauce, and dark soy sauce
  in a bowl.  Add to the wok.  Cook and toss the
  mixture, then remove and cool.
  
       Put a dab of the mixture on a spring roll skin;
  fold and seal it with beaten egg.
  
       Deep fry the rolls to a golden brown in a 365 F
  oil.
  
       Source: Great Chefs of New Orleans, Tele-record Productions - 1983
       :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
       :    Chefs The Wong Brothers, Trey Yuen
  Restaurant, New Orleans
 
-----