Chūn juǎn

eggroll

Chinese spring rolls, stuffed with chopped mushrooms and corn, and treated with five-spice powder and hoisin.

Hoisin: 1T bl. Bean paste, 4T soy, 2t rice vinegar, 2t sesame oil, 1T honey, 1T sorghum, a little garlic and onion powder. Cook down to a thick sauce.

The filling is delicious, however, the recipe for the wrappers is a little odd: 1/2c flour + 100g butter.  Unsurprisingly, with a little salt, it tasted like a pie crust – one that unfortunately overwhelmed the not-exactly subtle filling.

Not bad, but a more traditional wonton wrapper would make these much better. These may be baked, but any benefit by it is lost with so much fat – you might as well just fry them.

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