Spring Rolls With Silver Noodles

Name: Spring Rolls With Silver Noodles
Ingredients: 12 cup preserved radish, Chinese; 3 garlic cloves; 3 shallots; 8 Chinese mushrooms, presoak and slice into strips; 6 cups napa cabbage leaves; 12 cup cornstarch; 14 cup chives; 1 tablespoon salt; 1 teaspoon white pepper; 1 teaspoon ground ginger; 1 tablespoon sugar; 3 lbs ground chicken; 2 eggs; 14 cup oyster sauce; 1 tablespoon Chinese bean paste; 4 ounces cellophane noodles, soak for 30 minutes; 1 cup dried black fungus, soak for 30 minutes and shredded; 60 spring roll wrappers; 2 eggs, beaten; oil

20 ingredients

10 steps

Ingredients

12 cup preserved radish, Chinese
3 garlic cloves
3 shallots
8 Chinese mushrooms, presoak and slice into strips
6 cups napa cabbage leaves
12 cup cornstarch
14 cup chives
1 tablespoon salt
1 teaspoon white pepper
1 teaspoon ground ginger
1 tablespoon sugar
3 lbs ground chicken
2 eggs
14 cup oyster sauce
1 tablespoon Chinese bean paste
4 ounces cellophane noodles, soak for 30 minutes
1 cup dried black fungus, soak for 30 minutes and shredded
60 spring roll wrappers
2 eggs, beaten
oil

Directions

1

In a food processor add relishes, black mushroom, garlic, shallot, and Napa cabbages.
2

Turn on and off until the mixture is chopped.
3

Add the rest of the ingredients into the mixture and by hand blend together.
4

In a small pot of water take a spoonful on the mixture and into the boiling water and when it cooked taste the filling.
5

Adjust to taste.
6

With a wrapper in hand dip a spreader with beaten egg and coat the edge of wrapper and take some of the mixture and place into the center and folder and form into a spring roll.
7

Heat a large skillet fills halfway with oil.
8

Heat oil to 350 degree and deep fried spring roll to a golden brown.
9

Remove and place onto paper towel to drain oil.
10

Place onto a serving platter and keep warm.