SWEET AND SOUR CURRY SPRING ROLLS
1 pound minced turkey or minced pork
1 red pepper
4 ounces Chinese mushrooms, soaked in water 20 minutes
1 small piece ginger
8-ounce can water chestnuts
1/2 Chinese medium sized cabbage
1 tablespoon dry sherry
3/4 tablespoon white vinegar
1 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 teaspoons curry powder, or to taste
2 teaspoons molasses
1/2 teaspoon chili powder, or Chinese chili paste (optional)
1 tablespoon oil
Oil, for deep frying
For wrapping spring rolls:
100 spring roll wrappers
2 tablespoons corn flour
1 bowl of water, half full
1 damp clean hand or kitchen towel
de-vein shrimp, and put into food processor. Add minced meat, finely
chopped scallions, finely chopped red pepper, finely chopped
mushrooms, grated ginger, chopped water chestnuts, shredded cabbage,
sherry, vinegar, soy sauce, sugar, salt, curry powder, molasses,
chili powder and process slowly only until shrimp is coarsely
chopped in the food processor and watching closely not to over
process shrimp. In a wok, or heated sauté pan, add tablespoon of oil
and sauté mixture until 3/4 cooked, on high heat about 3 to 4
minutes, tossing mixture around in pan constantly.
area. Clean a surface and place bowl of water with corn flour mixed
in, damp towel, spring roll wrappers, and partially cooked turkey
mixture in work area. Start wrapping spring rolls by placing one
wrapper at a time down on flat surface in at a diamond angle to you.
Fill about 2 tablespoons of mixture starting a little above the
bottom point of the wrapper. Dip fingers in the water bowl and
moisten the top and sides of the wrapper. Start at the bottom tip
and fold wrapper over turkey mix, rolling the mix into the wrapper
half way. Then fold sides inward and continue rolling, sealing with
more water if necessary on top. Continue to fold one at a time,
keeping the finished ones moist under the moist clean towel (the
towel should not be dripping wet, just moist to the touch).
Time to Fry!
In a deep frying pot, fill halfway with corn or vegetable oil. Heat
until when wood chopsticks are placed in to touch the bottom, there
are fast streams of bubbles streaming to the top (yes, that’s the
way my mother taught me!). Very important: before placing spring
rolls in oil, make sure they are dry on the outside (if your towel
was too damp, you must dry off the rolls in paper towel first,
otherwise the oil will pop). Place spring rolls in a few at a time
making sure to keep them separated while frying. If the oil is too
hot, the outside will cook too quickly, leaving the inside
undercooked – adjust the temperature so that each spring roll takes
about 5 to 7 minutes each to cook through and are golden brown.
Drain and serve immediately.
when served with your favorite dipping sauce. Try a sweeter sauce
with spring rolls such as a plum or duck sauce.