SPRING ROLLS WITH PORK

 

 

INGREDIENTS

 

200g Pork mince

5 Cabbage leaves shredded

1 Carrot grated

2 Red chillies chopped finely

1/2 Onion sliced finely

2 cloves Garlic chopped finely

1/3 cube Shrimp stock

2 tbsp Cooking oil

Cooking oil to deep fry

1/4 tsp Five spice powder

2 tsp Sugar

3 tbsp Glass shrimp

1/8 tsp White pepper

1/3 tsp Corn flour

4 tbsp Water

2 pinches MSG (optional)

1 Egg white

16 Spring roll wrappers

Salt to taste

 

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METHOD

 

 

Take the spring roll wrappers out of the freezer to defrost

 

 

Put 2 tbsp cooking oil into a fry pan on high heat. When hot add garlic and reduce heat to 1/2. Fry until garlic is fragrant.

 

 

Add stock cube and break it up in the pan

 

 

Add onion and fry until it starts to soften

 

 

Add died glass shrimp

 

 

Add salt

 

 

Add sugar

 

 

Add pork mince

 

 

Add 5 spice powder

 

 

Add carrot and cook for about 3 minutes

 

 

Add cabbage and cook for another 3 minutes

 

 

Add chillies

 

 

Add MSG (optional)

 

 

Add corn flour and water mix and stir in well

 

 

Add white pepper

 

 

Take the mixture out of the fry pan and put into a bowl. Use an egg separator to separate the white from an egg and put it into a bowl.

 

 

Lay out the spring roll wrappers one at a time and place a line of filling on each wrapper

 

 

Roll the wrappers up and fold in the ends.

 

 

Use a pastry brush to brush egg white on to the last section of wrapper to seal each one up

 

 

Lay the rolls out on a tray

 

 

Heat enough cooking oil in a wok to deep fry about 1/3 of the rolls. Put heat on high to start with

 

 

When the oil is hot enough reduce the temperature to 1/2 and then cook the spring rolls in 3 batches

 

 

Serve with sweet chilli sauce and eat as a snack

 

 

 

 

 

All the recipes on this disc/website are original and copyright 2010 Dorothy P.C. Loader.

 

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