Pan-fried spring-rolls with Gorgonzola cream

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Pan-fried spring-rolls with Gorgonzola cream
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Details

. Difficulty: Medium . Serves: 4 people . Preparation time: 1 hour and 30 minutes

Description

This recipe is taken from the Crossroad Project, that was created to promote  Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.

Ingredients

80 gr Grana Padano
300 gr Gorgonzola cheese
1 l extra virgin olive oil from Garda  
200 gr pork meat
100 gr leek
10 gr soy sauce
20 ml brine
10 gr rice wine
50 gr cornstarch
2 eggs
25 gr wheat flour
2 gr glutamate
100 gr milk

Preparation

For the filling:
Cut the pork meat into thin strips, wash and shred the leek into 4-cm long strips and mix it with the meat; set aside.
Heat 40 gr of oil in a wok and when really hot fry the meat with the leek, add the soy sauce, 10 ml of brine, glutamate and rice wine, add 40 gr of cornstarch, dissolved in water, and toss till the meat is done. Take off the heat and add the grated Grana Padano. Set aside.
For the crêpes:
Beat the eggs and mix with flour, water and the remaining brine till you get a smooth batter. Grease a sauté-pan and when it is hot, line its bottom with the thin mix. Cook on both sides. Continue till you run out of batter. Cut the crêpes into halves and dust with cornstarch Spoon out ¼ of the pork filling along the straight rim of the crêpe. Fold the rims inwards and roll the crêpe in to close it.

Fry the rolls in a wok, one at a time, till nicely golden. Dry them on a paper towel.
Cut the rolls into equal parts, serve them with a Gorgonzola cream that you will prepare by cutting the cheese into small pieces and melting it in milk , in a bain-marie.
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