| 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 |
| Pumpkin & Pork Rolls ~ Egg rolls, somewhat similar to spring rolls these make a tasty snack. 1½ - 1¾ pounds pumpkin 1 leek 3-4 dried black Chinese mushrooms 3 tbsp vegetable or peanut oil 4 oz lean ground pork meat (or very finely chopped) ½ tsp salt pinch pepper all-purpose flour 8-10 egg roll skins (purchase from Chinese or Asian market) oil for frying 1. Remove seeds from pumpkin, cut of the skin (rind), and slice the flesh into small pieces. Place in a bowl in a bamboo steamer. Steam the pumpkin over moderate heat until it is tender. 2. Turn off the heat and work the pumpkin flesh through a strainer while it is still hot. 3. Cut the leek lengthwise and then crossways so that it is chopped into fine pieces. Place the dried mushrooms in a bowl and cover with boiling water. Allow to stand for 15 to 20 minutes. Squeeze to extract most of the moisture. Cut off and discard the stems. Chop the mushrooms. 4. Heat a wok and add 3 tbsp oil. Stir-fry the leek for a few seconds and then add the mushrooms, followed by the ground pork. When the meat has browned, season with salt and pepper. 5. Mix the puréed pumpkin with the meat, spread the mixture out in a very shallow baking pan and divide into 8 - 10 portions. 6. Prepare the sealing mixture: dissolve 1 tablespoon flour in ½ - 1 tablespoon of water, then add 2-3 tablespoons of boiling water and stir. 7. Taking the wrappers one by one, spread them flat on a working surface. Place a portion of the meat/pumpkin filling on the lower half, pick up the lower edge and fold over the filling, then fold in the sides, finish by rolling the spring roll. 8. Moisten the top edge (on the inside) with the flour and water paste, press gently to seal. Fry the rolls in oil that has been heated to 350° F. |
 | |  | |  |