| Egg Rolls Basic Cabbage Chicken & Veg Crab & Pork Indonesia Poh Pia Pumpkin Turon Vegetable Vietnam I Vietnam II Vietnam III Wrappers Lumpia ~ Lumpiang Fried Lumpia Sariwa Shanghai |
| Chicken & Vegetable Filling ~ Chinese ~ Stir Fried Pork & Vegetable Filling ~ Roast Pork & Shrimp Filling ~ See below ½ lb chicken meat, cooked or uncooked 3 Chinese mushrooms, dried (shiitake) 2½ tbsp bamboo shoots ½ cup bean sprouts 2 scallions (green onions) 2 tbsp vegetable oil ½ tsp salt ( or to taste) 2 tbsp soy sauce 1¼ tsp sugar 1¼ tsp cornstarch 1. Soak the dried mushrooms for 30 minutes, then shred them. Shred the bamboo shoots, blanch the bean sprouts, and chop the scallions. Shred the chicken. 2. Heat the wok then add the oil. Add the chicken, bamboo shoots, and scallions. Stir fry over high heat for 1 minute; then add the bean sprouts and mushrooms. Stir-fry for a further minute. 3. Add all the other ingredients and continue to stir-fry for 1 minute. Remove the mixture from the pan and put in a colander to cool and drain. Use as filling for egg or spring rolls when it is thoroughly cooled and drained. 12 - 15 rolls Stir Fried Pork & Vegetable Filling Repeat the previous recipe (above) , substituting 1¼ cups shredded pork for the chicken. Stir-fry the pork over high heat for 1 minute before adding any other ingredient. Otherwise, the procedure is the same as in the previous recipe. The mixture must be thoroughly cooled and drained before use. 12 - 15 rolls Roast Pork & Shrimp Filling Use the same vegetables and seasonings as in the recipe for Chicken & Vegetable Filling (above). Stir fry the vegetables over medium heat for 2 minutes, then add 3 oz (a little less than ½ cup) shrimp and 1 cup of shredded roast pork. Stir-fry for 1 minute, then add the seasonings for a final 1 minute stir-fry. |
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