Chines dinner

 Spring Rolls

Ingredients :
Conrnflour : 2tbsp
Water : 1/2 cup
Packet spring roll wrappers : 455g
Oil for deep-frying
For the filling :
Green king prawns, onion : 500g
Fresh ginger : 2.5 cm piece
Cabbage  : 1/2  cut
Can water chestnuts, chopped : 250g
Spring onion, chopped : 8
Red pepper, seeded, finely chopped : 1
Mushrooms, thinly sliced : 125g
Minced pork : 500g
Dry sherry : 1/4 cup
Soy sauce : 1/tbsp
Sugar : 1 tsp
Salt : 1/2 tsp
oil : 1 tbsp

Method :
  • Combine cornflour and water in bowl. Spoon a tbsp of filling evenly across one corner of each spring roll wrapper, fold in sides, roll up into an envelope shape, brushing edges with cornflour mixture.
  • Deep-fry spring rolls in batches in hot oil until golden brown and cooked through, about 5 minutes; drain on absorbent paper.
  • For the filling
  • Devein and chop prawns into small pieces; peel and grate ginger finely; shred cabbage finely; shred cabbage finely.
  • Put all prepared ingredients into bowl.
  • Add pork, sherry, sauce and sugar and salt; mix well.
  • Heat oil in pan, add pork mixture, cook, stirring, about 4 minutes.
  • Remove from pan; cool.