plz tell me the recipe of shanghi rolls?

Question

actually these rolls will look like spring rolls.spg rolls will b very soft where as shg rolls will b very crispy.my daught love shg rolls.even i dont whether the spelling is right or wrong.i searched in many sites but could not fing it ,so plz tell me
thanku

Answer 1

Ingredients:
1 package (16-oz. size) spring roll wrappers
1/2 cup water
1 tablespoon dark Oriental sesame oil *
1/3 cup warm water, MIXED WITH
1 teaspoon cornstarch
cooking spray
***Filling***
1 cup mung bean sprouts
2 cups shredded Chinese cabbage
3 celery stocks, thinly sliced on the diagonal
1 can (8-oz. size) water chestnuts, chopped
1 cup shredded carrot
1 cup chopped mushrooms
3 tablespoons light soy sauce
1/4 teaspoon salt - optional
1 clove garlic, pressed
1 teaspoon garlic powder
6 ounces boneless skinless chicken breast, shrimp, or crab, minced
1 bunch green onions, thinly sliced on the diagonal
1 tablespoon cornstarch
***Dim Sum Dipping Sauce***
1/3 cup light soy sauce
1/3 cup rice vinegar
1 tablespoon fresh ginger root, minced
3 cloves garlic, minced or pressed
1 teaspoon dark Oriental sesame oil
1/2 teaspoon Chinese chili sauce - optional
2 teaspoons sugar


Directions:

* poured into a small glass and a pastry brush

Thoroughly combine filling ingredients together and let stand 15 minutes to allow flavors to blend.

To prepare spring rolls: Line a baking sheet with wax paper lightly dusted with cornstarch. With edge of spring roll wrapper facing you, place 2 tablespoons of filling in the center. Fold wrapper over top of filling, then fold in sides and roll up jelly roll fashion. Seal by running a finger moistened with cornstarch/water mixture lightly along edge. Lightly brush spring roll on all sides with sesame oil and set aside on wax paper. Repeat process with remaining filling and wrappers.

At this point, spring rolls can be refrigerated uncovered for up to 6 hours prior to cooking.

Lightly spray bottom of bamboo steamer trays, steamer basket or plate with cooking spray. Arrange 5 to 6 rolls in a single layer over bottom of basket or plate, spacing them so that they don't touch. Steam above boiling water for 5 minutes then transfer rolls back to baking sheet. Repeat process until all have been steamed.

Preheat oven to 400º F. Place spring rolls on a baking sheet lightly sprayed with cooking spray and bake until lightly browned, 15 to 20 minutes. Spring rolls should be turned several times during baking to brown evenly.

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.

For Dipping Sauce: Combine all ingredients together and let stand 30 minutes to allow flavors to blend before serving or cover and refrigerate until ready to use.

Notes: 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.

This recipe for Shanghai Spring Rolls serves/makes 22

Answer 2

My Favorite Meatloaf To 1 lb fresh ground sirloin add 6 minced habanero peppers, 1/2 tsp. salt, 1 chopped onion, 1/2 C. tomato sauce, 1/2 c. dry bread crumbs, and 1 egg. Mix together all ingredients in medium-sized bowl. Press mixture into loaf pan and bake about 45-50 minutes at 350 degrees. During last 10 or so minutes of baking top with remainder of tomato sauce used earlier. Can be prepared ahead (use glass loaf pan) and refrigerated. Bake an additional 10-15minutes since the mixture will be colder when you start.

Answer 3

Lumpia Shanghai

Ingredients:
1/2 Pound Ground Pork
1/2 Pound Shrimp -- finely chopped
1/2 Cup Waterchestnuts -- chopped
2 Large Scallion -- finely chopped
1 Teaspoon Salt
1 Teaspoon Pepper
1 Large Egg
1 Tablespoon Soy Sauce
1 Package Egg Roll Skins
1/2 Cup Oil -- for frying

Instructions:
Combine pork, shrimp, water chestnuts, green onion, egg and soy sauce. Season with salt and pepper. Place a tablespoon of filling on each egg roll wrapper and seal with a few drops of water. Deep fry in the oil for 2 minutes and drain on paper towels. Serve with your favorite dipping sauce.

Answer 4

Filling...
3 dried black mushrooms
2 ounces dried bean thread noodles or dried rice stick noodles
1 small carrot, julienned
1 cup thinly sliced napa cabbage
3 green onions, sliced
1/2 pound boneless chicken or pork
Marinade...
2 tablespoons chicken broth
1 tablespoon oyster flavored sauce
1/2 teaspoon sesame oil
2 teaspoons cornstarch
1/4 teaspoon Chinese five-spice
Also...
1 tablespoon cooking oil
12 spring roll or egg roll wrappers, cut in half diagonally
Cooking oil for deep-frying
l. Soak mushrooms in warm water cover until softened, about 15 minutes; drain. Trim stems and thinly slice caps. Soak bean threads in warm water to cover until softened, about 15 minutes; drain. Cut bean thread noodles into 4-inch lengths. Combine mushrooms and bean thread noodles in a bowl and add remaining filling ingredients; mix well.
2. Cut chicken into thin slices then cut slices into thin strips. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes.
3. Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add chicken and stir-fry for 1-1/2 minutes. Add filling ingredients and stir-fry for 30 seconds. Remove the chicken mixture to a bowl and let cool.
4. To make each spring roll, place a triangular wrapper on work surface with long side facing you; keep remaining wrappers covered to prevent drying. Place 2 tablespoons filling in a band along base of wrapper. Fold bottom over filling, then fold in left and right sides. Brush edges with water and roll up to completely enclose filling.
5. Heat oil in a wok to 360 degree F. Deep-fry spring rolls, a few at a time, and cook, turning occasionally, until golden brown, about 3 minutes. Remove and drain on paper towels.

Makes 24 appetizer sized (Shanghai) Spring Rolls

Answer 5

ground pork
carrots
onions
bell pepper (optional)
egg( mixed it in ground pork)
salt
pepper.... that's the main ingredients I know

chopped carrots, onions, bell pepper into very thin small pieces, better yet grind it. mixed it all together with the egg and ground pork, add salt and pepper according to your taste. roll a small amount in the wrapper and deep fry it in slow fire. It's more delicious with sweet and sour sauce.

Answer 6

http://food.aol.com/food/recipefinder.dyn?action=displayRecipe&recipe_id=258818