Spring Rolls Recipe

Ingredients:

15
3
1
1/4 lb/ 110 g

1/2 lb/ 225 g
1/3 lb/ 150 g
1/4 lb/ 110 g
1
2 1/2 tbsp/ 40 ml
1 tbsp/ 15 ml

Seasoning:
3 tbsp/ 45 ml
1 tsp/ 5 ml
2 tsp/ 10 ml
1 tsp/ 5 ml
1/4 tsp/ 1 ml
1/4 tsp/ 1 ml
1 tbsp/ 15 ml

To serve:

large sheets spring roll pastry
Chinese mushrooms
chicken breast fillet, ground
pork, ground
oil, for deep frying
water chestnuts, finely chopped
bamboo shoots
Chinese barbecued pork (char sui) or ham, diced
small carrot, finely chopped
all-purpose flour mixed 2 tbsp water
cornstarch

oyster sauce
salt
sugar
light soy sauce
wine
pepper
sesame oil

sweet and sour sauce
 

Method:

1. Soaks mushrooms in warm water for 20 minutes, steam and remove stems and chopped finely.

2. Marinate chicken and pork with 1 tbsp/ 15 ml combined seasonings for 10 minutes and set aside.

3. Heat oil in a pan, saute water chestnuts and bamboo shoots and set aside.

4. Heat oil in a pan again, saute marinated meat and Chinese barbecued pork. Add mushrooms, carrot, water chestnuts and bamboo shoots, and seasonings. Mixed 1 tbsp of water to cornstarch, pour and mixed well and let cool completely before wrapping in pastry.

5. Place 2 tbsp/ 30 ml of filling in bottom corner and roll partly closed. Fold in two corners to opposite edge. Roll from the filled end, using flour and water paste to seal the end.

6. Heat oil in pan for frying, Deep-fry spring rolls until brown. Serve with sweet and sour sauce.

Makes 30

 

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