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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix marinade ingredients well. Add pork. Mix well and marinate at room temperature for about 20 minutes. | 2. Saute cabbage and carrots in 1 - 2 tablespoons vegetable oil in wok until crisp-tender. Alternately, steam vegetables in a bamboo steamer until crisp-tender (about 5 minutes). Spread out on a cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you’re in a hurry) until thoroughly cold. Saute meat in wok in 1 - 2 tablespoons vegetable oil until no longer pink. Continue to saute until all moisture/juices have evaporated. Meat should appear dry. Spread out on another cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you’re in a hurry) until thoroughly cold. Stir together cooled meat, binder mixture, cooled cabbage and carrots, bamboo shoots, mushrooms and green onions. Mix well. Make sure filling is cool to the touch. | 3. Combine sealer ingredients and mix until smooth. Place one wrapper on the counter with a point facing toward you, so the wrapper looks diamond-shaped, not square. Place a small amount of filling, about 1/4 cup, about 1/3 of the way up on on the wrapper. roll the wrapper tightly, tucking in the sides, to form a narrow finished roll about 1/2 to 2/3 inch in diameter. Seal the roll by brushing the triangle end flap with sealer for about the last 1-1/2 to 2 inches. Keep finished rolls under a damp towel or a couple of damp paper towels. Can be refrigerated or frozen at the point. For long term storage in freezer, put rolls in plastic bags. | 4. To make the dipping sauce, combine all ingredients and stir well. To make the alternate dipping sauce, combine all ingredients in a small sauce pan. Simmer 5 minutes, stirring until smooth. Strain and cool. | 5. Heat 1 quart vegetable oil in wok to about 350 degrees. Add rolls one at a time. Do not crowd. Cook in batches of 8 to 10 until deep golden brown. Drain on paper towels. Regulate heat as necessary to maintain temperature. Don’t let temperature go over 375 degrees. Cut in half diagonally and serve warm with a Chinese mustard for dipping and one of the soy-sauce based dipping sauces listed above. Cutting the rolls in half diagonally facilitates absorption of the sauce into the filling when the roll is dipped. Also, it makes the rolls go farther and be easier for people to handle at a party, etc. Cooled rolls can be reheated at 350 degrees for 10 minutes, wrapped in foil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	2	lbs	ground lean	3411.072	0.0	126.1915	318.155
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
rice wine vinegar	2	tablespoons		-	-	-	-
sherry	2	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
cabbage	10 -12	cups	shredded	0.0	0.0	0.0	0.0
carrot	12	ounces	shredded	139.4795	32.5906	3.1638	0.8165
bamboo shoot	1	can	shredded	61.1244	11.7721	5.8861	0.6792
shiitake mushroom	8 -10		squeezed shredded	-	-	-	-
green onion	1	bunch	sliced	19.17	4.0754	0.6887	0.3337
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
white pepper	1/2	teaspoon		3.552	0.8233	0.1248	0.0254
soy sauce	4	tablespoons		33.92	3.1552	5.2096	0.3648
sesame oil	1 -2	teaspoon		0.0	0.0	0.0	0.0
sherry	1 -2	tablespoon		-	-	-	-
spring wrapper wei chan brand	50		recommended	-	-	-	-
purpose flour	4	tablespoons		-	-	-	-
water	6	tablespoons		0.0	0.0	0.0	0.0
vegetable oil	1	quart		-	-	-	-
sauce	2	tablespoons		59.1	1.6440000000000001	3.0989999999999998	4.476
soy sauce	3	tablespoons		33.92	3.1552	5.2096	0.3648
water	3	tablespoons		0.0	0.0	0.0	0.0
rice vinegar	1	tablespoon		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
sherry	1	teaspoon		-	-	-	-
apricot jam	6	tablespoons		290.4	77.28	0.84	0.24
sherry	2	tablespoons		-	-	-	-
soy sauce	4 -6	tablespoons		33.92	3.1552	5.2096	0.3648
rice vinegar	4	teaspoons		-	-	-	-
green onion	1		sliced	19.17	4.0754	0.6887	0.3337
white pepper	1	dash		3.552	0.8233	0.1248	0.0254
sauce	1	tablespoon		59.1	1.6440000000000001	3.0989999999999998	4.476

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.