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SPRING ROLLS WITH PORK
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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
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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