Recipe

Ingredients: (serves 4-6)

  • 2 tbsps vegetable oil

  • 2 slices fresh ginger, finely shredded

  • Salt, a few

  • 4 dried Chinese mushrooms, soaked in boiling water for 15 mins

  • 100g chicken meat, cut into match sticks

  • 50g bamboo shoots, shredded

 

 

  • 2 spring onions, cut in half lengthwise and cut into 1cm sections

  • 50g bean sprouts

  • 2 tsps cornflour mixed with 2 tbs water

  • 1 tbsp soya sauce

  • 8 spring roll wrappers

  • beaten egg for sealing

  • 600ml vegetable oil for deep-frying

 

 

ming ai british chinese food culture 2011 p dimsum 001

spring rolls 1

 

Recipe Provider

ming ai british chinese food culture 2011 p campbel but 013

Mr Campbell But

Method:

  • Heat the vegetable oil in a wok or frying pan and add the ginger, salt, mushrooms and shredded meat. Stir-fry over high heat for 1 ½ mins and then add the bambool shoots, spring onions and beansprouts and cook for another 2 mins.

  • Mix the cornflour, water and soya sauce together and add to the wok. Cook over high heat and the liquid should thicken into a sauce.

  • Remove the filling from the wok and leave to cool.

  • Take a spring roll wrapper and put 1 tbsp of the filling onto one corner. Roll the pastry over and turn in the sides before rolling the filling up to form a cigar shape. Seal with the beaten egg and leave for a few minutes with the flap underneath to seal properly.

  • Cook the spring rolls soon after making to avoid them becoming soggy or freeze at this point. Heat the oil in a saucepan or wok until a cube of bread sizzles in the oil. Fry the spring rolls in two batches until golden and crispy, and then remove and drain well.

  • Once fried the spring rolls will remain crispy in a warm oven for about 30 mins or can be stored in the fridge over night and refried for 2 mins the next day to crisp up.

 

Story:

Spring rolls have a long history in China.  It is said that the pastry appeared way back in the Eastern Jin Dynasty, when people would make thin cakes with flour and eat them with vegetables on the day of Beginning of Spring.  The cakes were called "spring dish" at that time.  In the Tang and Song Dynasties, the cakes were all the rage.  And the custom was even featured in the poems by the great poets Du Fu and Lu You.  In the Tang Dynasty, Spring Dish was also known as "the Five-Spice Dish", because five hot and spicy ingredients like spring onion and garlic were added in the fillings.

Du Fu Wanxiaotang Zhuzhuang Huazhuan 晩笑堂竹荘畫傳 published in 1921Later, Spring Dishes and Five-Spice Dishes evolved into spring cakes. In the Ming and Qing Dynasties, there was a custom of "biting spring", which means welcoming spring by eating spring cakes.  The practice was believed to ward off disaster and evil.  Along with ever improving cooking skills, spring cakes evolved into spring rolls, which were smaller in size.  Spring rolls were included in imperial court snacks.

Today, the making of spring rolls usually involves four steps: dough sheet making, fillings preparing, wrapping and deep frying.  There are numerous types of fillings, including shredded pork with chives, shepherd's purses and sweetened bean paste, etc.  Spring rolls are ready when they are golden in color and come on top of the oil after being fried.  When served, the rolls taste better if dipped in sauces.  The snacks are crisp outside and fresh inside, really delicious.  Spring rolls vary slightly from place to place, with well-known types being Shanghai Spring Rolls and Fuzhou Spring Rolls.

(http://kaleidoscope.cultural-china.com/en/8Kaleidoscope690.html)

菜譜

原料:(四至六人份)

  • 植物油 2 湯匙

  • 姜 2 片(切細絲)

  • 鹽 少許

  • 冬菇 4隻(用開水泡 15 分鐘)

  • 雞肉 100 克(切細絲)

  • 竹筍 50 克(切絲)

  • 蔥 2 棵(縱切成兩半,再切成 1 厘米長的蔥段)

 

 

  • 豆芽 50 克

  • 生粉 2 茶匙(與 2 湯匙水混合)

  • 醬油 1 湯匙

  • 春捲皮 8 塊

  • 打散的雞蛋液 適量(用於封口)

  • 植物油 600 毫升(用於油炸)

 

 

 

 

ming ai british chinese food culture 2011 p dimsum 001

spring rolls 1

 

菜譜提供者

ming ai british chinese food culture 2011 p campbel but 013

畢金寶先生

做法:

  • 在鑊或平底鍋裡放 2 湯匙油,加熱後放姜、鹽、冬菇與雞肉絲。猛火炒 1 ½ 分鐘後,加入筍絲、蔥段與豆芽,再炒 2 分鐘。

  • 將芡漿與醬油混合,加入鑊裡,猛火加熱,使汁水變稠。

  • 把炒好的餡料盛出,放涼。

  • 將 1 塊春捲皮鋪平,放 1 湯匙餡料在其中一角上面,從這個角開始捲起來。在捲完整塊麵皮之前,把兩邊向裡折,再繼續捲成雪茄狀。用蛋液封口後,將春捲的封口向下,放置幾分鐘,使之牢固。

  • 做好的春捲要盡快油炸,以免變得潮濕或凍結。用湯鍋或鑊加熱 600 毫升油,直至放入的麵包粒嘶嘶作響,即表示溫度已足夠。春捲分兩批放入熱油中,炸至金黃香脆即撈起瀝乾。

  • 炸好的春捲可在暖爐裡保存約 30 分鐘。也可以放涼後在冰箱裡冷藏,次日返炸 2 分鐘亦可恢復鬆脆。

 

故事:

春捲在我國有著悠久的歷史,北方人也稱為 “春餅” 。據傳在東晉時代就有,那時叫 “春盤” 。當時人們每到立春這一天,就將麵粉製成的薄餅攤在盤中,加上精美蔬菜食用,故稱 “春盤” 。那時不僅在立春這一天食用,春遊時人們也帶上 “春盤”。

到了唐宋時,這種風氣更為盛行。著名詩人杜甫的 “春日春盤細生菜” 和陸游的 “春日春盤節物新” 的詩句,都真實地反映了唐宋時期人們這一生活習俗。在唐代,春盤又叫 “五辛盤”。

明代李時珍說:“以蔥、蒜、韭、蓼、蒿、芥辛嫩之菜雜和食之,謂之五辛盤。”

以後春盤、五辛盤又演變為春餅。宋朝吳自牧在《夢梁錄》中這樣描述:“常熟糍糕,餛飩瓦鈴兒,春餅、菜餅、圓子湯。” 到了清代,富家或士庶之家也多食春餅。清代富察敦崇在《燕京歲時記 · 打春》中記載:“是日富家多食春餅,婦女等多買蘿蔔而食之,曰咬春,謂可以卻春鬧也。” 這樣,吃春餅逐漸成了一種傳統習俗,以圖吉祥如意,消災去難。

隨著烹調技術的發展和提高,“春餅” 又演變成為小巧玲瓏的春捲了。這時它不僅成為民間小吃,而且也成為宮廷糕點,登上大雅之堂。在清朝宮廷中的 “滿漢全席” 128 種菜點中,春捲是九道主要點心之一。

Du Fu Wanxiaotang Zhuzhuang Huazhuan 晩笑堂竹荘畫傳 published in 1921傳說一

相傳在古時候,京城有位僧人來到楚國江陵某地,住在一座小破廟裡。那時,緊挨著這個廟有一家酒店。這酒店生意興隆,遠近聞名。一天晚上,僧人正在廟中打坐念經,忽聞得從酒店傳來陣陣香味,這是酒店廚師在烹製春捲。僧人不禁垂涎欲滴。他自從出家為僧以來,天天吃的是清淡素食,已有多年沒有聞過這種香味了,更不用說去親口品嚐一下這種誘人的美食了。僧人獨自住在廟中,實在難以擋住這美味佳餚的誘惑。他管不了那許多清規戒律,大膽地從廟後屋跳牆來到酒店飽餐了一頓。後來,僧人跳牆尋美食的故事傳了開來,春捲便成了這兒的名食了。凡到江陵來的人都要首先去品嚐一下春捲,領略一下古時高僧跳牆尋美食的滋味。後來,有人賦詩道:“春到江陵卷異香,無怪高僧跳高牆。”

傳說二

北宋時期,在一些鄉村常有舉行迎春活動的風俗,意在祈求新的一年五穀豐收及養蠶業的發達。為此,民間用麵粉加水揉成面皮,做成蠶繭狀的食品,稱為面繭,也稱為探春捲。後來演變為春捲,是一些地區人們春節期間常備的一種食品。據考證,晉朝時,人們在立春之際有相互饋贈 “春盤” 的習俗。

傳說三

春捲,廈門習慣叫 “薄餅” 。相傳明朝同安人蔡復一,總督雲貴湖廣軍務,經常整日批閱公文,忙得無暇吃飯。蔡夫人擔心長此以往,丈夫會餓壞身體,遂想出一個辦法:用麵皮包著菜餚,讓蔡公右手執筆,左手取食,邊吃邊寫,十分方便。吃春捲的習俗就這樣傳下來了。

http://tale365live.appspot.com/2009/03/27/2009032703.html