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  Recipe Home » Diabetic » SPRING ROLLS
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  SPRING ROLLS
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 197
Ingredients:
8 oz. spring roll pastry, 1 square or circles
1 egg, beaten
Filling:
3 Chinese dried mushrooms
2 oz. carrot, or canned bamboo shoot
3 oz. cha shiu, or cooked ham, shredded
salt and pepper
3 oz. uncooked boneless chicken, shredded
3 oz. uncooked lean boneless pork, shredded
1 tsp. sugar
1 tsp. light soy sauce
1 tsp. dry sherry
1/4 tsp. sesame oil
2 tsp. corn flour
2 Tbls. water
2 Tbls. oil plus oil for deep frying
8 oz. bean sprouts
Instructions:
First prepare filling. Soak mushrooms in cold water for 10 minutes; then drain and steam them for 15 minutes over boiling water. Cook carrot in boiling salted water; then drain and shred it. Alternatively, shred the bamboo shoot. Shred the mushrooms. Season the shredded chicken and pork to taste. Mix these ingredients. Add a pinch of sugar and a few drops of soy sauce, sherry and sesame oil, and 1/2 tsp. corn flour. Blend the remaining corn flour with the water. Heat oil in a wok or frying pan; then add shredded meats. Cook until browned. Add the mushrooms, carrot, bean sprouts, cha shiu or ham, and all remaining filling ingredients, including corn flour mixture. Bring just to the boil; simmer for 2 minutes. Cool. Lay a piece of pastry flat on work surface and place a little filling in the middle. Brush edges with egg; then fold the sides over and roll up from one end to seal. Make sure edges are well sealed. Heat oil for deep frying to 190 degrees C., or 375 degrees F. Cook rolls until golden. Drain and serve hot.
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