Chinese Spring Rolls (Shanghai)

• 1 cup unbleached flour
• 1/2 tsp. salt
• 2 eggs, beaten
• 2 cups water, approximately
• vegetable oil
• 1 tbsp. peanut oil
• 2 celery ribs, sliced thinly on diagonal
• 1 lb. mung bean sprouts
• 3/4 cup matchstick-cut bamboo shoots
• 1/4 cup matchstick-cut water chestnuts
• 2 tsp. light soy sauce
• 1/2 tsp. sugar
• 1/2 lb. flaked crab meat
• 1/2 tsp. Oriental sesame oil
• 2 tbsp. minced green onion
• 2 tbsp. cornstarch
• 2 eggs (recipe below)
• 1 recipe skin roll skins,
• 1 (1-pound pkg. spring-roll skins)
• Peanut oil, for deep frying
• Chinese mustard
• Chili oil
• Soy sauce
• 4 eggs, beaten
• 2 tbsp. water
• 1/4 tsp. salt
• 1 tbsp. peanut oil

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: 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 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ SHANGHAI SPRING ROLLS (2) 1 16-oz.
28. package spring roll wrappers* (20 to 22 wrappers) 1/2 cup water 1 tablespoon dark Oriental sesame oil* poured into a small glass and a pastry brush 1/3 cup warm water mixed with 1 teaspoon cornstarch cooking spray FILLING: 1 cup (1/4 lb.)
29. mung bean sprouts 2 cups shredded Chinese cabbage 3 celery stocks, thinly sliced on the diagonal 1 8-oz.
30. can water chestnuts, chopped 1 cups shredded carrot 1 cup chopped mushrooms 3 tablespoons light soy sauce 1/4 teaspoon salt - optional 1 large clove garlic, pressed 1 teaspoon garlic powder 6 oz.
31. boneless skinless chicken breast, shrimp, or crab, minced 1 bunch green onions, thinly sliced on the diagonal 1 tablespoon cornstarch 1.
32. Thoroughly combine filling ingredients together and let stand 15 minutes to allow flavors to blend.
33. 2.
34. To prepare spring rolls: Line a baking sheet with wax paper lightly dusted with cornstarch.
35. With edge of spring roll wrapper facing you, place 2 tablespoons of filling in the center.
36. Fold wrapper over top of filling, then fold in sides and roll up jelly roll fashion.
37. Seal by running a finger moistened with cornstarch/water mixture lightly along edge.
38. Lightly brush spring roll on all sides with sesame oil and set aside on wax paper.
39. Repeat process with remaining filling and wrappers.
40. At this point, spring rolls can be refrigerated uncovered for up to 6 hours prior to cooking.
41. 3.
42. Lightly spray bottom of bamboo steamer trays, steamer basket or plate with cooking spray.
43. Arrange 5 to 6 rolls in a single layer over bottom of basket or plate, spacing them so that they don't touch.
44. Steam above boiling water for 5 minutes then transfer rolls back to baking sheet.
45. Repeat process until all have been steamed.
46. 4.
47. Preheat oven to 400 F. Place spring rolls on a baking sheet lightly sprayed with cooking spray and bake until lightly browned, 15 to 20 minutes.
48. Spring rolls should be turned several times during baking to brown evenly.
49. Serve immediately with Dim Sum Dipping Sauce, cocktail sauce mixed with Oriental hot mustard or a commercially prepared plum sauce mixed with Oriental hot mustard and light soy sauce to taste.
50. DIM SUM DIPPING SAUCE: 1/3 cup light soy sauce 1/3 cup rice vinegar 1 tablespoon fresh ginger root, minced 2 to 3 garlic cloves, minced or pressed 1 teaspoon dark Oriental sesame oil* 1/2 teaspoon Chinese chili sauce* - optional 2 teaspoons sugar 1.
51. Combine all ingredients together and let stand 30 minutes to allow flavors to blend before serving or cover and refrigerate until ready to use.
52. *These items can be found at your local Asian market and are available in the specialty food sections of most larger supermarkets.
53. Notes: Yield: About 22 spring rolls at approximately 80 calories each; 0.5 gram total fat; 0.1 gram saturated fat; 9 milligrams cholesterol; 14 grams carbohydrate; 1 gram dietary fiber; 4 grams protein; 214 milligrams sodium.

flour, salt, eggs, water, vegetable oil, peanut oil, celery, mung bean sprouts, matchstick, matchstick, light soy sauce, sugar, crab meat, sesame oil, green onion, cornstarch, eggs, recipe skin roll skins, springroll skins, peanut oil, chinese mustard, chili oil, soy sauce, eggs, water, salt, peanut oil

Taken from www.foodgeeks.com/recipes/20454 (may not work)