Melrose Avenue Spring Rolls

Recipe Ingredients

1/2 lb	227g / 8oz	Chorizo sausage - or any other spicy s
1 oz	28g	Rice sticks
6		Dried Chinese black mushrooms
2 cups	474ml	Shredded green cabbage
2 cups	320g / 11oz	Bean sprouts
1 cup	110g / 3.9oz	Carrots, julienne
2		Green onions - minced
2 tablespoons	30ml	Dry sherry
1 tablespoon	15ml	Oyster sauce
1 tablespoon	15ml	Oriental sesame oil
1 teaspoon	5ml	Chinese chili sauce
1/2 teaspoon	2.5ml	Sugar
3		Garlic cloves - finely minced
2 tablespoons	30ml	Cornstarch
2 tablespoons	30ml	Cooking oil - plus:
3 cups	711ml	Cooking oil
12		Spring roll skins
2		Eggs - beaten
		Dipping sauce of your choice
20		Bibb lettuce leaves

Recipe Instructions

ADVANCE PREPARATION: If the sausage is in links, slit the casing and squeeze the meat out. Place the sausage meat in a small frying pan or wok. Cook over low heat until thoroughly cooked and the fat is rendered, about 15 minutes. Stir occasionally. Transfer to a sieve and press the meat with the back of a spoon to eliminate all fat.

If the sausage meat is still in lumps, chop finely. Soak the rice sticks in hot water for 20 minutes. Drain and cut into 2-inch lengths. Soak the mushrooms in hot water until soft, about 20 minutes. Discard the stems and shred the caps. Combine the sausage, mushrooms, rice sticks, cabbage, bean sprouts, carrots, and green onions. Separately combine the sherry, oyster sauce, sesame oil, chili sauce, sugar, and garlic.

Combine the cornstarch with an equal amount of cold water and set aside. Place a 12-inch skillet or wok over high heat. When hot, add 2 tablespoons cooking oil; when the oil becomes hot, add the sausage mixture. Stir-fry until the vegetables are brightly colored, about 2 minutes, then add the sauce. Stir-fry until the vegetables just begin to wilt, about 1 minute more.

Add a little of the cornstarch mixture to thicken the sauce, then transfer to a bowl. Cool to room temperature, and then place in the freezer until thoroughly chilled, about 1 hour. Separate the spring roll skins. Position each spring roll so one of the corners is pointing at you. Place about 1/2 cup of the filling in the bottom third of the skin and then form the filling into a cylinder, stretching between the side corners. Bring the corner nearest you over the center of the filling and then tuck the tip under the filling. Roll the spring roll a turn. Brush the two side corners one-third over the top of the cylinder. Now finish rolling the spring roll into a cylinder. Place on a small tray as you complete the rest of the spring rolls. Store, unstacked and uncovered, in the refrigerator. (These can be done a day ahead.)

LAST-MINUTE COOKING: Place 3 cups of cooking oil in a 12-inch skillet and heat over high heat. When the oil reaches 370F (bubbles will escape from the end of a wooden spoon when placed into the oil for 10 seconds), fry the spring rolls in 3 batches, cooking them on both sides until light golden, about 3 minutes. Drain on a wire rack. Heat the oil again, this time until it reaches 400F.

Fry the spring rolls a second time in 2 batches until they are dark golden, about 1 minute. Drain. The second frying makes the spring rolls crispier. Serve spring rolls whole or cut in half, with one or more dipping sauces. Guest should wrap a spring roll in a lettuce leaf, dip it in sauce, and enjoy. Serves: 8 to 12 as an appetizer

Source:
Mario Batali

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