Veal Spring Rolls Recipe

Ingredients:

1/2 lb/ 225 g
2 tsp/ 10 ml
1 tsp/ 5 ml
3 tbsp/ 45 ml
4
1/2 lb/ 225 g
1
1/2 lb/ 225 g
1 1/2 tbsp/ 20 ml
3 tbsp/ 45 ml
12

Dip:
5 tbsp/ 75 ml
 

lean veal steak, finely chopped
salted-reduced soy sauce
sugar
vegetable stock
Chinese mushrooms
soybean sprouts, roots removed
onion, finely chopped
cabbage, finely shredded
cornstarch
vegetable stock
large eggless spring roll wrappers

plum sauce combined with few drops chili pepper sauce

Method:

1. Soaked mushroom in warm water 20 minutes, removed stem and shredded.

2. Combine veal, soy sauce and sugar and let marinade for 15 minutes. Heat vegetable stock in a non-stick frying pan. Add veal and stir-fry lightly. Add mushrooms, bean sprouts, onion and cabbage and stir-fry for a few minutes.

3. Add in cornstarch blended with stock to thicken pan juices. Remove mixture. Allow to cool.

4. Divide mixture into 12 portions. Arrange spring roll wrappers with a corner pointing towards you. Place a portion of filling in center. Fold bottom point over filling. Fold sides to center. Brush with cold water. Roll up firmly. Place on an ungreased pan and bake at 400 ^oF/ 200 ^oC for 20-30 minutes. Serve with dip sauce.

Serves 6

 

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