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Shanghai Pick-up Sticks




Source of Recipe


NBC


List of Ingredients




1/4 cup vegetable oil
1-1/2 cups finely chopped onions
1 cup finely chopped carrots
3/4 cup finely chopped celery
1/2 pound minced pork
1/4 cup mirin (Japanese rice wine)
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
2 teaspoons white sugar
12 ounces finely chopped shrimp
3 tablespoons all purpose flour
1/2 cup finely chopped green onions
1 tablespoon toasted sesame oil
32 lumpia wrappers or spring roll wrappers (about 10-inch diameter)
1 egg white, lightly beaten
1/4 cup black sesame seeds
1/4 cup white sesame seeds



For the seasoning mix
2 teaspoons Chef Paul Prudhomme’s Vegetable Magic®
1 teaspoon ground ginger
1/2 teaspoon yellow mustard seeds, whole
1/2 teaspoon Chef Paul Prudhomme’s Anaheim Chili
1/2 teaspoon Chef Paul Prudhomme’s Ancho Chili
1/2 teaspoon Chef Paul Prudhomme’s New Mexico Chili


Recipe



Heat the oil in a large skillet over high heat until the oil just begins to smoke, about 2 minutes. Add the onions, carrots and celery and stir well. Cook, stirring frequently, until onions are faded, about 3 minutes. Add the pork and seasoning mix. Cook, stirring frequently and breaking up the meat until the pork is no longer pink, about 3 minutes. Add the mirin, soy sauce, oyster sauce, ginger, garlic and sugar. Stir well until combined, then add the shrimp.

Continue to cook and stir until shrimp are half cooked, about 2 minutes. Add the flour and stir in until dissolved. Add the green onions and sesame oil. Stir until evenly mixed, then remove from heat. Spread the mixture in a thin layer on a sheet pan and refrigerate until cold. Spread a 1/2-inch diameter line of filling onto one lumpia/springroll wrapper. Start rolling the wrapper tightly into a cylinder about 3/8-inch diameter. If the wrapper is large, cut off the excess and discard. Seal the edge of the roll with egg white. Brush the outside of the roll lightly with egg white. Sprinkle the outside of the roll lightly with black and white sesame seeds. Fry the spring roll in 350°F oil until golden brown and cooked through, 3 to 4 minutes. Serve with Teriyaki Dipping Sauce.

Teriyaki Dipping Sauce
Makes 1-1/2 cups

1 bottle Chef Paul Prudhomme's Magic Sauce and Marinade®, San Francisco Teriyaki
3/4 cup chicken stock
1/2 cup mirin (Japanese rice wine)
1-1/2 teaspoons white sugar
1-1/2 tablespoons cornstarch (dissolved in a small amount of water)

Combine all the ingredients in a saucepan and bring to a boil over medium heat, whisking frequently. As soon as the mixture has thickened, remove from heat and cool to room temperature. Use immediately or refrigerate until ready to use.