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mixture to the pan and bring to a simmer.
Return the pork to the pan and stir in the
eggs before serving. Serve each pancake
with about ¼ cup of Mu Shu Pork filling.
Nutritional information per pancake:
Calories 58 (14% from fat) • carb. 11g • pro. 2g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 1mg
• calc. 0mg • fiber 0g
Nutritional information per ¼ cup pork:
Calories 91 (22% from fat) • carb. 10g • pro. 8g
• fat 2g • sat. fat 1g • chol. 42mg • sod. 584mg
• calc. 14mg • fiber 1g
Spring Rolls
Make your favorite take-out dish at home –
these appetizers are packed with fresh
ingredients and great flavor.
Makes 28 spring rolls
Wrappers:
1
large egg
1
cup unbleached, all-purpose flour
1
cup water
¼
teaspoon kosher salt
Filling:
6
green cabbage leaves, shredded
or finely sliced
4
medium carrots, julienned
1
1-inch piece fresh ginger, peeled
and julienned
3
scallions, thinly sliced
½
cup fresh cilantro, chopped
1
/
cup fresh basil leaves, thinly
3
sliced
½
small green chile, like jalapeño or
serrano, finely chopped
1½
tablespoons fish sauce
juice of ½ lime
½
block extra-firm tofu, cut into 28
thick julienne strips
vegetable oil, for brushing plates
and frying
sweet chili sauce, for serving
1. Put all wrapper ingredients into a mixing
bowl and whisk until completely smooth
(if batter seems lumpy, pour through a fine
mesh strainer – alternately, this can be
processed in a blender). Reserve.
2. Mix all of the filling ingredients, except the
tofu, in a bowl until thoroughly combined.
Reserve.
3. Preheat the International Chef
Pizzelle/Pancake Plus fitted with the flat
plates in the closed position by adjusting
temperature to High. Set timer to 1 min-
ute. Once preheated, brush bottom plate
with oil. Using the small scoop, pour one
scoop of the batter onto the hot greased
plate. Using a pastry brush, quickly and
gently spread batter to thin it, being sure
to keep a circular shape. Close and lock to
activate timer and begin cooking. Tone will
sound when timer has expired. Carefully
remove and repeat with remaining batter.
4. Once all wrappers have been cooked, place
1 piece of tofu toward the bottom of each,
and top with about 1 tablespoon of the
filling. Fold the other long-sided flap over,
then the two ends to close. Roll the spring
roll tight to secure. Reserve and repeat with
remaining wrappers.
5. Fill a large sauté pan or a small stockpot
with about 2 inches of oil. Heat until a
deep-fat thermometer registers 350°F.
Once hot, carefully add spring rolls, a few
at a time, depending on the size of the pot
being used. Do not overcrowd the pan or
the temperature will go down. Fry until all
spring rolls are golden brown and crispy.
6. Serve immediately with a sweet chili
sauce.
Nutritional information per spring roll:
Calories 45 (43% from fat) • carb. 5g • pro. 2g
• fat 2g • sat. fat 0g • chol. 7mg • sod. 95mg
• calc. 15mg • fiber 1g
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