材料

干虾米20克,洗净
干香菇50克,切片
卷心菜300克,切丝
黑木耳50克,浸水切丝
韭葱100克,切丝
鸡汤200毫升
盐和白胡椒少许
生粉适量
春卷皮12片
清油适量

做法

  1. 在炒锅中加热少许清油,把虾米炒香,加入香菇、卷心菜、黑木耳和韭葱,稍微翻炒。
  2. 倒进鸡汤炖煮至卷心菜熟软。加入盐和白胡椒调味,加入生粉勾芡后放凉待用。
  3. 把2大匙馅料放在春卷皮中央,把两边向内折好,卷成春卷,用少许蛋白封口。重复步骤至馅料用完。
  4. 加热适量清油,把春卷炸成金黄色,切半后趁热享用。

 

Shanghai Cabbage Spring Roll

Ingredients

20g small dried shrimps, rinsed
50g dried shitake mushrooms, sliced
300g cabbage, sliced
50g black fungus, soaked and sliced
100g leeks, sliced
200ml chicken stock
salt and white pepper to taste
some cornstarch for thickening
12 spring roll wrappers
some cooking oil

Method

  1. Heat up some oil in a wok, stir-fry shrimps till fragrant. Add in mushrooms, cabbage, black fungus and leeks. Cook briefly.
  2. Pour in chicken stock and braise cabbage till soft. Season with salt and white pepper. Thicken with some cornstarch. Allow to cool before use.
  3. Place 2 tbsps of cooked mixture on each spring roll wrapper. Fold inwards and roll into a spring roll, seal with some egg white at the end. Repeat till all fillings are used up.
  4. Heat up some oil and deep-fry spring rolls till golden brown. Cut into sections and serve hot.

 

食谱提供
Chef Eric Low
Electrolux Chef Ambassador

TEXT 若昕 PHOTOS Electrolux