Chinese Spring Rolls (shanghai) Dim Sum

Total Time: 1 hr 6 mins Preparation Time: 1 hr Cook Time: 6 mins

Ingredients

• Servings: 18
• 1 cup unbleached flour
• 1/2 teaspoon salt
• 2 eggs, beaten
• 2 cups water, approximately
• vegetable oil
• 1 tablespoon peanut oil
• 2 celery ribs, sliced thinly on diagonal
• 1 lb mung bean sprouts
• 3/4 cup matchstick-cut bamboo shoot
• 1/4 cup matchstick-cut water chestnut
• 2 teaspoons light soy sauce
• 1/2 teaspoon sugar
• 1/2 lb flaked crabmeat
• 1/2 teaspoon oriental sesame oil
• 2 tablespoons minced green onions
• 2 tablespoons cornstarch
• peanut oil (for deep frying)
• chinese mustard
• chili oil
• soy sauce
• 4 eggs, beaten
• 2 tablespoons water
• 1/4 teaspoon salt
• 1 tablespoon peanut oil

Recipe

• 1 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.
• 2 stir in crab and remove from heat.
• 3 pour off any juices and add sesame oil, green onion, cornstarch and egg slivers.
• 4 cool and place 3 tablespoons of mixture on edge of spring roll skin.
• 5 place a coriander sprig on top and fold skin over twice.
• 6 then fold in sides and roll like jelly roll.
• 7 deep-fry, seam side down, in hot oil until crisp and golden.
• 8 drain, cut into 1-inch slices and serve immediately with mustard, chili oil and soy.
• 9 yield: approximately 18 spring rolls.
• 10 egg slivers: divide this recipe in half using only 2 eggs. combine eggs, water and salt.
• 11 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.
• 12 cook until eggs are just set, moist but not runny.
• 13 bottom should be slightly golden.
• 14 turn out onto board and repeat with remaining oil and egg mixture.
• 15 let cool, roll and slice into slivers.
• 16 spring roll skins: sift flour and salt into mixing bowl.
• 17 add eggs and enough water to make a smooth, thin batter similar to crepe batter.
• 18 always beat batter in one direction to gain elasticity.
• 19 let stand 20 minutes.
• 20 lightly oil a 6-inch skillet or crepe pan and heat over low heat.
• 21 beat batter in same direction and pour 2 tablespoons into pan, tilting pan to cover entire surface with batter.
• 22 cook until set.
• 23 pancake should be sheer and pliable.
• 24 when it shrinks away slightly from the edges, turn over and cook other side just to set.
• 25 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.
• 26 yield: approximately 18 spring roll skins.
• 27 regional cooking of china.