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Ingredients
Steamed Spring Rolls with Dipping Sauce
- For the rolls
- 14 pcs Dough (frozen, each about 20 x 20 cm)
- 3 Tbsps dried Chinese Mushrooms
- 150 grams Pork tenderloin
- 1 Tbsp Pastry flour
- 100 grams Bamboo shoots (canned)
- 1 carrot
- 3 sprigs fresh Basil
- 2 sprigs fresh mint
- 3 Tbsps vegetable oil
- 3 Tbsps soy sauce
- 5 Tbsps Chicken broth
- salt
- 1 tsp cornstarch
- 1 bunch Chives
- For the sauce
- 2 Tomatoes (skinned, seeded and cut into thin strips)
- 2 garlic cloves (finely chopped)
- 150 milliliters Beef broth
- 1 Tbsp light soy sauce
- 4 Tbsps sugar
- 2 Tbsps rice or white Vinegar
- salt
- freshly ground peppers
Spread dough sheets on a work surface and thaw.
Soak mushrooms for at least 2 hours in warm water and cut into thin strips. Slice meat in thin slices about 1 cm (approximately 1/3 inch) and coat with flour. Drain bamboo shoots and cut carrots in strips. Rinse herbs, shake dry and coarsely chop leaves. Heat 2 tablespoons oil in a saucepan and fry bamboo strips and carrots and pour in soy sauce and cook for 3 minutes. Heat a little oil in a frying pan and cook meat. Deglaze pan with broth and add vegetable herb mixture. In a small bowl, mix cornstarch and little cold water into a paste and stir into broth and cook until sauce is slightly thickened.
Spread meat and vegetable mixture on dough sheets and fold over filling and roll up. Tie rolls with chives. Place rolls in a steamer and place in a large pot over a little boiling water. Cover and steam for about 8 minutes. Remove rolls from steamer and let cool slightly.
Serve with dipping sauce.
For the dipping sauce, heat ingredients in a saucepan and simmer for about 8 minutes. Season to taste and pour into a bowl and let cool. Serve with spring rolls.