Spring Rolls
A historical recipe from Chinese recipes, by Wong, Nellie C. (Nellie Choy).
A historical recipe
Chinese recipes, by Wong, Nellie C. (Nellie Choy). Project Gutenberg eBook #76573.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Chinese recipes, by Wong, Nellie C. (Nellie Choy). Digitised by Project Gutenberg, eBook #76573 (https://www.gutenberg.org/ebooks/76573). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
China. Associated with China by the book is about Chinese cookery (Cooking, Chinese); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 cup of cold ham
- ¼ cup mushrooms
- ¼ cup onions
- ⅛ cup bamboo shoots
- ⅛ teaspoon pepper Fry onions
- a dash of soy bean sauce
Method
- 4 large thin membranes from the fat of lard 1 cup of cold ham, sliced fine ¼ cup mushrooms, sliced fine ¼ cup onions or celery, sliced fine ⅛ cup bamboo shoots, sliced fine 4 teaspoons soy bean sauce 1 teaspoon salt ⅛ teaspoon pepper Fry onions, bamboo shoots, mushrooms and ham in a frying pan with a little vegetable oil or lard, season the mixture with pepper and a dash of soy bean sauce.
- Remove ingredients from pan.
- Spread the mixtures evenly on each of the lard membranes.
- Roll them up as you would jelly rolls.
- Be sure to roll the mixtures together tightly.
- Drop each roll into the deep hot fat.
- As soon as a roll turns brown and crisp, remove it from the fat and drain off the oil on a piece of paper.
- The spring rolls should always be sliced slantwise and served hot.