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Veg Spring Rolls
Preparation Time : 25
Cook Time : 15
Total Time : 40
Filling: 1 tbsp oil 2 garlic cloves , finely chopped or minced 400 g / 13 oz pork mince (ground pork), or chicken or turkey 6 dried shiitake mushrooms soaked in boiling water 1 1/2 cups shredded carrot (1 large or 2 small) 1 1/2 cups (heaped) bean sprouts 1 1/2 cups (packed) shredded green cabbage 1 tsp cornflour / cornstarch 1 1/2 tbsp Oyster Sauce 2 tsp soy sauce (light or all purpose is best, dark is also ok) Spring Rolls: 15 – 20 spring roll wrappers, defrosted (21.5 cm / 8” squares) OR 35 - 40 small spring roll wrappers 1 tbsp water (for sealing rolls) Oil for frying (I use vegetable) Sweet and Sour Sauce (makes ~ 2/3 cup): 2 tsp cornflour/ cornstarch 2 tbsp water ½ cup apple cider vinegar 1/3 cup brown sugar (adjust to taste) 2 tbsp tomato ketchup 2 tsp soy sauce
FILLING: 1- Heat oil in a skillet or wok over high heat. Add garlic, stir quickly, then add pork. Cook, breaking it up as you go, until it turns white. 2- Add carrot, bean sprouts, cabbage and mushrooms. Cook for 3 minutes or until vegetables are wilted. Add cornflour, soy sauce and Oyster sauce, cook for 1 minute until the liquid is gone. The Filling should not be watery, it should be kind of sticky . SPRING ROLL: 1- Mix cornflour and water in a small bowl (for sealing the rolls). 2- Carefully peel off one spring roll wrapper, keep the others covered under a damp tea towel. 3- Place the wrapper with the SMOOTH SIDE DOWN in a diamond position. Place a very heaped dessert spoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Use cornflour sludge to seal. They should be about 12 cm / 5" long, 2.5cm / 1" wide once wrapped. 4- Pour enough oil in a wok or large saucepan so it is double the height of the spring rolls. Heat on medium high until hot - stick a bamboo chopstick or wooden spoon handle in, if rapid bubbles appear, then it's hot enough. 5- Carefully place spring rolls in the oil (about 4 - 5 at a time) and cook, turning occasionally, until deep golden - around 1 1/2 - 2 minutes. Transfer to paper towels to drain. 6- Repeat with remaining spring rolls. Serve while hot with Sweet and Sour Sauce!
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