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Bao Spring Rolls

Dim Sum and Other Snack Foods

Bao Spring Rolls
½ pound shrimp, put into a pot of three cups of water, veins discarded, shrimp cut into slivers
1 Tablespoon vegetable oil
½ pound firm doufu, slivered, and fried until almost crisp
1 small can bamboo shoots, drained and slivered
1 carrot, peeled and slivered
4 cups fresh cabbaged. Slivered then cut into one-inch pieces
½ cup snow peas, strings and ends discarded, slivered
1/4 cup slivered dried seaweed sheets
1 large garlic clove, peeled and slivered
1 teaspoon salt
½ teaspoon granulated sugar
1 Tablespoon Chinese rice wine
10 round spring roll pieces of dough
1 Tablespoon chili paste
1 Tablespoon coarse mustard
2 cilantro sprigs, minced

1. Simmer shrimp heads and shells in two cups of water for ten minutes, then strain and set the liquid aside.
2. Heat oil and fry shrimp bamboo shoot, carrot, cabbage, snow pea, seaweed, and garlic slivers stirring them for five minutes, then sprinkle with salt, sugar, and rice wine.
3. On a spring roll, lightly brush a little chili paste and mustard, put two Tablespoons of the shrimp and vegetable filling, fold in the ends and roll, putting a little water on the end to seal them, and put each one seam side down on a clean plate.
4. Brush a fry pan with oil, and fry the rolls until a very light golden color. Cut each in half on an angle, put them closed ends down in a shallow soup bowl and serve.

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