Yield: 60 Portions – 1 pieces each portion
Ingredient Amount
Vegetable oil as needed
Ginger, minced 30 g..
Scallion, thinly sliced 75 g
Pork butt, ground 450 g.
Black fungus, rehydrated, chiffonade 120 g. (dry weight - or 300 g hydrated)
Cabbage, napa, chiffonade 450 g
Mung Bean Sprouts 450 g
Carrot, julienne 450 g
Shiitake mushroom, thinly sliced 450 g
Whole Scallion, long thin bias cut 150 g
Soy sauce, dark 60 ml.
Rice wine, Shao Xing 45 ml
Sesame oil 30 ml
Sugar 45 g
Kosher salt 10 g
White pepper, toasted and then ground `` 5 g
Corn starch as needed for slurry
Spring roll sheets 1 pk. (20 sheets)
Eggs, add 1 Tbsp. of water
and whisk well 2 ea.
Mise en Place
1. Heat oil in wok, add ginger and scallions. Stir-fry until aromatic.
2. Add pork, and stir-fry until cooked through.
3. Add black fungus, stir-fry.
4. In order of density add carrots, cabbage, mushrooms, bean sprouts and stir-fry until all vegetables are lightly cooked.
5. Add soy sauce, rice wine, sesame oil, sugar, salt, and pepper. Mix together and then push solid ingredients to side of wok and thicken excess liquid in wok bottom with slurry.
6. Stir all contents of wok several times to ensure that solids are coated with the thickened liquid. Remove from wok, cool and store until need to make rolls.
7. Place 2 tablespoons of filling on each spring roll sheet, brush edges of sheet with egg wash, roll as demonstrated. Place finished rolls onto lined sheet tray dusted with corn starch, once dusted with starch, hold cold for service in a deep 1/2 hotel pan with parchment paper between each layer of spring rolls.
At Service
1. Deep-fry at 350°F until golden brown, drain on absorbent paper.
2. Place finished rolls in deep 1/3 hotel pans to bring to service line.
Serve with spicy mustard.
Yield: 1 cup
Amount Ingredients
Dry mustard powder 1 Cup
Cool tap water ½ Cup
Salt and sugar 1 pinch of each
Method
1. Place mustard powder in a bowl with salt and sugar
2. Gradually stir in water until desired consistency is obtained – it should be smooth, thick heavy cream viscosity.
3. Cover bowl with plastic wrap and allow to “bloom” for 15 minutes before serving.