CRUNCHY PORK CASES

Preparation Method :

• Cover mushrooms with boiling water, stand 20 - 30 minutes; drain, reserve ¼ cup liquid. Remove and discard the stems of mushrooms, chop caps finely.
• Heat oil in wok, add pork, stir-fry until crisp and well browned; drain excess oil.
• Blend corn flour with reserved liquid and sauces, add to pork, stir constantly over heat until mixture boils and thickens.
• Stir in the shallots and sprouts, spoon mixture into hot Spring Roll Cases.
• Spring Roll Cases: Cut each wrapper into 9 squares. Take 2 squares; place one on top of the other.
• Heat oil in wok, gently lower wrapper into oil, immediately press base of small soup ladle or spoon into centre of wrapper.
• Allow to stand for about 5 seconds or until wrapper is set. Fry for further 10 seconds or until golden brown; drain.