CHINESE SPRING ROLLS (SHANGHAI) DIM SUM

Steps:

• FOR THE FILLING: Heat peanut oil in wok or skillet and stir-fry celery, bean sprouts, bamboo shoots, water chestnuts, soy and sugar 2 minutes.
• Stir in crab and remove from heat.
• Pour off any juices and add sesame oil, green onion, cornstarch and egg slivers.
• Cool and place 3 tablespoons of mixture on edge of spring roll skin.
• Place a coriander sprig on top and fold skin over twice.
• Then fold in sides and roll like jelly roll.
• Deep-fry, seam side down, in hot oil until crisp and golden.
• Drain, cut into 1-inch slices and serve immediately with mustard, chili oil and soy.
• Yield: approximately 18 spring rolls.
• EGG SLIVERS: Divide this recipe in half using only 2 eggs. Combine eggs, water and salt.
• Heat a 12-inch skillet over medium heat, add half the peanut oil and pour in half the egg mixture, tilting pan to coat surface.
• Cook until eggs are just set, moist but not runny.
• Bottom should be slightly golden.
• Turn out onto board and repeat with remaining oil and egg mixture.
• Let cool, roll and slice into slivers.
• SPRING ROLL SKINS: Sift flour and salt into mixing bowl.
• Add eggs and enough water to make a smooth, thin batter similar to crepe batter.
• Always beat batter in ONE DIRECTION to gain elasticity.
• Let stand 20 minutes.
• Lightly oil a 6-inch skillet or crepe pan and heat over low heat.
• Beat batter in same direction and pour 2 tablespoons into pan, tilting pan to cover entire surface with batter.
• Cook until set.
• Pancake should be sheer and pliable.
• When it shrinks away slightly from the edges, turn over and cook other side just to set.
• Remove to flat dish, cover with slightly dampened tea towel and repeat with remaining batter, oiling pan as necessary and being sure to stir in one direction each time.
• Yield: approximately 18 spring roll skins.
• Regional Cooking Of China.