You may also like
Categories:
Chinese radishes garlic shallots Chinese mushrooms cabbage cornstarch chives salt white pepper ground ginger sugar Red Chili Peppers prawns ground chicken links Chinese sausage eggs oyster sauce Chinese bean paste vermicelli rice noodles black fungus egg roll wraps eggs oil
Viewed: 33 - Published at: a year agoIngredients
- 12 cup Chinese radishes
- 3 fresh garlic cloves
- 3 fresh shallots
- 8 dried Chinese mushrooms, presoak and remove stems
- 6 cups napa cabbage leaves
- 12 cup cornstarch
- 14 cup chives
- 5 teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon ground ginger
- 1 tablespoon sugar
- 2 tablespoons dried red chili peppers
- 1 12 lbs prawns
- 2 12 lbs ground chicken
- 3 links Chinese sausage, finely minced
- 2 eggs
- 14 cup oyster sauce
- 1 tablespoon Chinese bean paste
- 4 ounces vermicelli rice noodles, soak for 30 minutes
- 1 cup shredded dried black fungus, soak for 30 minutes
- 60 egg roll wraps
- 2 beaten eggs
- oil
Method
- In a food processor add relishes, black mushroom, garlic, shallot, and Napa cabbages.
- Turn on and off until the mixture is chopped add in the prawns.
- Turn on the processor until the mixture is blend.
- Remove the seafood mixture into a large mixing bowl.
- Add the rest of the ingredients into the mixture and by hand blend together.
- In a small pot of water take a spoonful on the mixture and into the boiling water and when it cooked taste the filling.
- Adjust to taste.
- With a wrapper in hand dip a spreader with beaten egg and coat the edge of wrapper and take some of the mixture and place into the center and folder and form into a spring roll.
- Preheat oven to 425.
- Brush each spring roll lightly with peanut oil and place onto a half sheet baking pan and into over for 25 minutes or until golden brown.
- Place onto a serving platter and keep warm.
