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.