Monday, December 17, 2012,11:00 PM
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PrintSPRING ROLLS
Serves :
5
Preparation Time :
Cooking Time :
Preparation Method :
- Steam mushrooms, remove stalks and finely chop caps. Marinate chicken and pork with combined seasonings for 10 minutes and set aside.
- Heat oil in pan, sauté water chestnuts and bamboo shoots and set aside.
- Heat another and pan with oil and pour in marinated meat and Chinese barbecued pork to sauté.
- Add mushrooms, carrot, water chestnuts and seasonings. Mix well with combined corn flour and water and let cool completely before wrapping in pastry.
- Put each pastry triangle flat on table, place filling in center of pastry and bring the two corners to opposite ends and roll. Use flour and water solution to seal.
- Pour oil in a heated pan, put spring rolls in hot oil to deep-fry until golden brown.
- Serve with sweet and sour sauce.
INGREDIENTS
- 20 large sheets spring roll pastry, cut diagonally to make triangles
- 5 Chinese mushrooms, soaked in warm water
- 2 chicken breast fillet, minced
- 200 grams pork mince
- Cooking Oil for frying
- 300 grams water chestnuts, finely chopped
- 200 grams bamboo shoots
- 200 grams Chinese barbecued pork (char Sui) or ham, diced
- 2 small carrot, finely chopped
- 4 tablespoons plain flour mixed with
- 3 tablespoons water
- Sweet and sour sauce
Seasonings
- 4 tablespoons oyster sauce
- 2 teaspoons salt
- 4 teaspoons sugar
- 4 teaspoons light soy sauce
- 2 teaspoons wine
- 1 teaspoon pepper
- 1 teaspoon sesame oil
- 5 teaspoons corn flour mixed with
- 5 teaspoons water
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