Spring rolls

Recipe from: 5/1/2003 12:00:00 AM

Ingredients 20
Servings 16
Time

Ingredients

  • 1
    packet spring roll skins
  • 1
    large egg, beaten
  • peanut or sunflower oil for deep-frying
  • MARINADE
  • 5
    ml
    light soya sauce
  • 5
    ml
    rice wine or dry sherry
  • 5
    ml
    sesame oil
  • FILLING
  • 100
    g
    raw prawns, shelled, deveined and very finely chopped
  • 100
    g
    pork, minced
  • 22
    ml
    peanut oil
  • 30
    ml
    garlic, coarsely chopped
  • 15
    ml
    fresh ginger, finely chopped
  • 22
    ml
    light soya sauce
  • 15
    ml
    rice wine or dry sherry
  • 45
    ml
    spring onions, finely chopped
  • 5
    ml
    salt
  • 2
    ml
    freshly ground black pepper
  • 225
    g
    Chinese cabbage leaves, finely shredded
  • 25
    g
    dried Chinese black mushrooms, soaked, stems removed and finely shredded (optional)
 

Method

 
For the filling
Combine prawns and pork with all the marinade ingredients and salt and pepepr to taste in a small bowl.
Set aside for 10 minutes.
Heat a wok or large frying pan over a high heat.
Add the 22 ml peanut oil and when it is very hot and smoking slightly, add the garlic and ginger and stir-fry for 20 seconds.
Add the rest of the filling ingredients, including the prawn and meat mixture, and stir-fry for five minutes.
Place the mixture in a colander to drain and allow it to cool completely.
Place 45 to 60 ml filling near the end of each spring roll skin, then fold in the sides and roll up tightly.
Seal the open end by brushing a small amount of the beaten egg along the edge, then pressing together gently.
The roll should be about 10 cm long.
Rinse out the wok and heat it over high heat, then put in the oil for deep-frying.
When the oil is hot and smoking slightly, put in a layer of rolls.
Fry until golden brown and cooked through, about 4 minutes. Adjust he heat if necessary.
Remove with a slotted spoon, drain on a wire rack and then on kitchen paper.
Cook the remaining spring rolls in the same way.
Serve them at once, hot and crispy, with sweet and sour sauce for dipping.
 

Read more on: fish/seafood  |  deep-fry  |  stir-fry
 

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