===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 05-19-13 (06 19)             Number: 389
From: MIMAROBE #18 @8400*2         Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: SPRINGROLLS                    Conf: (37) Home Cooki
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Response To: ALL

SPRING ROLLS

 Filling:

 3-4 mild or spicy italian sausages (pork or turkey)
 3-4 tree-ear mushrooms, shredded
 1/2 cup bamboo shoots, shredded
 1/2 cup bean sprouts
 1 cup grated cabbage
 2 medium carrots, grated
 4-5 spring onions, shredded (not chopped)

 2 tablespoons water
 1 tablespoon flour
 1/4 cup olive oil (or whatever)
MORE: <S>top, <N>onstop, < ENTER > to continue?

 wrappers
 2-3 cups peanut oil (or any high-temp oil)

 PREP:
 Soak the mushrooms in lukewarm water for 15-20 minutes.  They shred
 quite easily.  The green onions should be shredded lengthwise rather
 than chopped.  Skin the sausages by slitting the casings and peeling
 tham off.  The cabbage can be bok choy or that weird purple stuff you
 see in the Safeway, whatever tunes your piano.  If you or yours can't
 have cabbage, double the sprouts.  Mix the water and flour until the
 lumps are gone and set aside.

 Heat the olive oil in a skillet and toss in the sausage.  Break it up as
 finely as you can, and when it's about half-done add the other filling
 ingredients.  Cook until the sausage is completely done and set it aside
 to drain as thoroughly as possible.

 Next, open the package of wrappers and drive yourself a little batty
 trying to peel the silly things apart without tearing them.  Place it on
 your cutting board (or whatever you have around to do potentially messy
 things on so your counter doesn't get greasy) with the corners at the
 cardinal compass points.  Take about a tablespoonful and put it about
 halfway from the middle of the wrapper to the bottom corner, fold the
MORE: <S>top, <N>onstop, < ENTER > to continue?

 corner up over it, fold the east and west corners over, and roll it up
 (there's almost always a workable diagram on the wrapper package, so
 fish it out of the trash and check it out).  Before you roll it up all
 the way, brush a little of the flour-and-water mixture on the top corner
 and down an inch or thereabouts so it will seal against the roll.

 When you finish with all the spring rolls, heat the peanut oil in your
 Hand-Hammered Iron Wok (or that deep-fryer your sister-in-law gave you
 three birthdays ago -- don't forget to blow off the dust) to *at least*
 375 degrees -- this is important, since you want the wrapper to crisp
 without staying in the oil so long it soaks up oil and gets chewy.

 Watch the rolls carefully, so they don't get too brown.  Fish 'em out
 with that brass strainer you've never found any other use for, and drain
 them on paper towels.  Serve with hot mustard, duck sauce, and/or soy as
 condiments.  Bone Appa-teet!

 * SLMR 2.1a * "...Like a patient etherised upon a table."
