Asian Appetizer Recipes: Spring Rolls, Crab Rangoon And More

Copyright 1994 Wichita Eagle
From Knight-Ridder/Tribune Information Services
Selected and Prepared by Tribune Media Services

By Michele Santos
Knight Ridder/Tribune Newspapers 

Here are some Asian appetizers so easy to prepare that you'll make them all the time.
The recipes come from Lewis Lau, who teaches Chinese cooking classes in Wichita, Ks.,
and Tanya Tandoc, chef at Larkspur Restaurant in Old Town, Ks.



LEWIS LAU'S SPRING ROLLS (Fried)
(Makes about 17)

6 Chinese dried mushrooms, chopped
1 lb. bean thread noodle, soaked in warm water for 5 minutes
1/2 lb. bean sprouts
3 eggs
1 lb. lean ground pork
6 oz. shrimp (peeled and deveined)
1 tablespoon soy sauce
2 teaspoons sugar
1 teaspoon sesame oil
1 tablespoon oyster sauce
3 dashes white pepper
1 tablespoon cornstarch
1 pkg. 8-inch spring roll pastries
6 cups vegetable oil 

For filling: Soak Chinese dry mushrooms and bean thread noodles in warm water for
five minutes until tender. Drain and chop. In separate bowl, beat eggs. Add 1 tablespoon
of vegetable oil to wok or skillet. Fry eggs. Remove eggs from pan and set aside. Stir-fry
ground pork in wok 5 minutes (high heat). Add shrimp. Stir-fry three more minutes.
Add soy sauce, sugar, sesame oil, oyster sauce, white pepper, cornstarch and 2
tablespoons water. Chop fried egg, add egg, bean thread noodles, bean sprouts and
mushrooms to wok, and stir-fry one minute. Remove from heat. Let cool.

To wrap: Beat egg. Separate wrappers. Brush each wrapper around edges with beaten egg.
Put handful of filling on wrapper. With one corner pointing up, fold bottom corner
halfway up. Fold side corners so they meet in middle. Roll up tightly. Deep-fry rolls in 6
cups vegetable oil on high heat until golden brown, about four or five minutes.



LEWIS LAU'S CRAB RANGOON
(Makes about 25)

1/2 lb. crabmeat (or imitation crabmeat)
1 lb. cream cheese
1 teaspoon sugar
1/2 teaspoon garlic powder, optional
1 pkg. wonton wrappers
1 egg, beaten
2 cups vegetable oil 

Chop crabmeat into small, fine pieces. Beat cream cheese until soft. Combine cream
cheese, crabmeat, sugar and garlic powder in large bowl and mix.

Separate wonton wrappers. Turn each wrapper so a corner points up. Put one teaspoon
of mixture in center of wrapper. Moisten edges with beaten egg. Fold one corner up
until wrapper is shaped like a triangle. Crimp corners so wrapper forms a ``sailboat''
shape. Make sure all air bubbles have been pressed out.

Deep-fry in 2 cups of vegetable oil until golden brown. Serve with hot mustard and
sweet and sour sauce.



LEWIS LAU'S MANDU
(Makes about 20)

1/2 lb. lean ground pork
1 chopped onion
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon white pepper
2 pinches five-spices powder
1 pkg. wonton wrappers
1 egg, beaten
3 cups vegetable oil 

Brown ground pork; drain oil. Mix with chopped onion, oyster sauce, sesame oil, sugar,
white pepper and five-spices powder (you can buy this at any Asian market.) Mix well.

Separate wonton wrappers. Moisten edge of wrapper with beaten egg. Put one teaspoon
of mixture in center. Fold wrapper in half so it is shaped like a triangle. Make sure air
bubbles have been pressed out. Deep-fry in vegetable oil at high heat until golden
brown. Serve as an appetizer with sweet and sour sauce.



TANYA TANDOC'S FRESH LUMPIA

2 lbs. boneless pork or chicken breast, minced
1 quart chicken stock
1-inch piece fresh ginger
1 teaspoon black pepper
1/2 cup soy sauce
1/2 cup vinegar
1/2 cup brown sugar
1 tablespoon fresh garlic

FILLING:

2 tablespoons oil
1 cup celery, sliced
1 cup carrots, julienned
1 cup sweet potato, minced
3 cups Napa cabbage
1 tablespoon brown sugar
2 tablespoons soy sauce
1 tablespoon lemon or lime juice
2 tablespoons crunchy peanut butter
2 tablespoons cornstarch dissolved in 1 tablespoon water
2 oz. glass noodles (Nice brand is best), soaked and chopped
1 pkg. Banh Trang rice paper wrappers
1 head romaine lettuce, shredded fine 

Simmer pork or chicken in broth containing ginger, pepper, soy sauce, vinegar, brown
sugar and garlic until well done. Drain. Set meat aside. Heat oil and stir-fry all vegetables
until sweet potato is nearly done. Add brown sugar, soy sauce, lemon or lime juice and
peanut butter. Cook for 2-5 minutes more. Add cornstarch, stir and cook until
thickened. Add glass noodles and meat. Cool.

To roll: Dip each wrapper in warm water briefly, until soft. Shake off gently. Lay wrapper
on a warm damp towel. Add about 2 heaping tablespoons of filling to center. Cover with
about 1 tablespoon of shredded romaine lettuce. Fold bottom of wrapper over filling.
Repeat with right and left sides, so it looks like an envelope. Roll up like a burrito. Eat
immediately.

Sauce suggestion: Combine 1 cup chunky peanut butter, 1 cup hoisin sauce and 1 cup
brown sugar. Cook over low heat. Cool.



SPRING ROLLS VIETNAMESE STYLE (Fresh)

6 12-inch rice paper sheets
2 cups mung bean sprouts
2 lbs. black tiger shrimp, peeled, deveined, steamed and chopped
1/2 cup fresh mint, shredded
1/2 cup fresh basil (or cilantro), shredded
1/2 cup sliced cucumber
1/2 cup julienned carrots 

Assemble all ingredients. Fill bowl with hot water, then dip a rice paper into it. Place on
damp towel and let rest about 30 seconds, until pliable. About 2 inches from bottom,
place about 1 tablespoon bean sprouts. Add shrimp (same amount), 1/2 teaspoon mint
and 1/2 teaspoon basil. Add 1 tablespoon cucumber and 1/2 tablespoon carrot. Fold
bottom of wrapper over filling. Fold right and left sides over. Roll up like a burrito.

Suggested dip: Combine 1/4 cup soy sauce, 1/4 cup lime juice, 1/4 cup Thai fish sauce
(nam pla), 1 tablespoon red pepper flakes and 1/4 cup sugar.