Ingredients: |
Ingredients: Peking Duck Sauce (recipe follows)
2 eggs, divided
1/2 cup soy sauce
1 pound ground veal (top round)
1 tablespoon minced fresh ginger
1 medium carrot, finely julienned
1 cup each: bean sprouts and finely julienned leeks
1/2 cup each: chopped pistachio nuts; chopped red onion; wood ear mushrooms (soaked in hot water 20 minutes until soft, then coarsely chopped; discard liquid); and rice vermicelli (soaked in water until soft and cut into 1-inch lengths) (see note)
Salt and ground black pepper to taste
1/2 cup beer
20 (6-inch) rice-paper wrappers
Canola oil for frying
Fresh herbs and lettuce leaves
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Directions: |
Directions:Prepare Peking Duck Sauce. In a large bowl, beat 1 egg and soy sauce lightly to mix. Mix in veal, ginger, carrot, bean sprouts, leeks, pistachios, onion, mushrooms and vermicelli. Season with salt and pepper, and toss well to combine. Cover with plastic wrap and set aside in refrigerator until ready to roll.
In a small bowl, lightly beat remaining egg and set aside.
Fill an 8-inch pie pan halfway with warm water, add beer; stir to mix. Spread a cotton dish towel on a flat, clean work surface. Dip a rice-paper wrapper in water about 3 seconds, and spread it out diagonally on towel. Spread 1 1/2 to 2 tablespoons of the filling over lower third of wrapper. Fold bottom over and roll over once to form a cylinder. Fold in 2 sides and continue rolling, using a thin film of beaten egg to seal cylinder shut. The roll should be snug but not too tight; the filling will need room to expand while cooking. Place finished roll on a large platter and cover with a damp dish towel to prevent it from drying out. Repeat process with remaining wrappers and filling.
In a large, heavy skillet, pour in oil, about 2 inches deep. Heat to about 350 degrees and fry spring rolls to a golden brown, 3 to 4 minutes, turning them to ensure even coloring.
Remove with a slotted spoon and drain on paper towels. Serve with fresh herbs, lettuce and Peking Duck Sauce. |
This recipe for CRISPY VEAL AND PISTACHIO SPRING ROLLS is from