Spring rolls symbolize wealth and prosperity, since their color and shape is similar to a gold bar. (Another appetizer that symbolizes wealth, Clam Sycee, is thought to resemble gold or silver bouillion). Originally, spring rolls were filled with vegetables in celebration of the coming of Spring; shrimp and barbecued pork were added later.

Cantonese Spring Rolls Recipe - delicate spring rolls filled with shrimp, pork and Chinese chives

Spring Rolls With Pork and Shrimp – Cantonese

These delicate spring rolls are filled with shredded pork, shrimp, black mushrooms and garlic chives.

Yields about 24 spring rolls

Ingredients:

6 dried black mushrooms 1/4 pound lean pork Marinades for Shrimp and Pork: 1 tbsp soy sauce 1/4 teaspoon sesame oil A pinch of cornstarch 10 medium raw shrimp, shelled and deveined 1 tablespoon rice wine, dry sherry or sake 1 teaspoon cornstarch

Other: 1 cup mung bean sprouts 1/2 red bell pepper 4 Chinese garlic chives 1/2 carrot 1 cup shredded Napa cabbage

Sauce: 2 tablespoons oyster sauce 1 tablespoon Chinese rice wine or dry sherry 2 tablespoons dark soy sauce or low-sodium chicken broth 1 teaspoon sesame oil

For Frying Spring Rolls: 4 cups oil for deep-frying, plus about 6 tablespoons for stir-frying 1 teaspoon chopped garlic 1 teaspoon chopped ginger 24 spring roll wrappers

Dipping Sauces: plum sauce or duck sauce Chinese hot mustard

Preparation:

Spring Rolls Directions: Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems and slice finely.

Cut the pork into matchsticks. Add the soy sauce, sesame oil and cornstarch. Marinate for 15 minutes.

Rinse the shrimp under warm running water. Pat dry with paper towels. Chop finely. Toss with the rice wine and cornstarch. Marinate for 15 minutes.

Rinse the mung bean sprouts and drain thoroughly. Wash the red bell pepper and dice. Wash and dice the garlic chives. Wash and shred the carrots and cabbage.

In a small bowl, mix together the sauce ingredients. Set aside. Heat the wok over medium-high to high heat. When the oil is hot, add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic. Add the pork. Stir-fry until it turns white and is about 80 percent cooked through. Remove from the wok and drain on paper towels.

Add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry until aromatic. Add the shrimp. Stir-fry until they turn pink. Remove from the wok and drain.