Spring rolls

Ideas
16 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (18)

1.00 packet spring roll skins
1.00 eggs — large, beaten
0.00 peanut oil — or sunflower oil, for deep-frying
MARINADE
5.00 ml soy sauce — light
5.00 ml wine
5.00 ml sesame oil
Filling
100.00 g prawns — raw, shelled, deveined and finely chopped
100.00 g mince — pork
22.00 ml peanut oil
30.00 ml garlic — cloves, chopped
15.00 ml fresh ginger — finely chopped
22.00 ml soy sauce — light
15.00 ml wine
45.00 ml spring onions — finely chopped
5.00 ml salt
2.00 ml black pepper — freshly ground
225.00 g chinese cabbage — finely shredded
25.00 g chinese mushrooms — dried, black
Tap for ingredients
Tap for ingredients

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.