Spring Rolls

AuthorNok UnphonCategory

Yields12 Servings

 5 tbsp cooking oil
 1 l deep-fry oil
 1 egg
 1 pack of medium-size spring roll wrappers
Filling
 200 g minced pork
 3 pieces dried Shitake mushrooms
 100 g bamboo shoots
 100 g shredded cabbage
 200 g fresh bean sprouts
 2 stalks celery
 2 stalks spring onions
Sauce mixture
 ½ tsp salt
 1 tsp sugar
 1 tbsp oyster sauce
 1 tbsp corn starch
 50 ml chicken broth

Preparation
1

Soak the mushrooms until soft, discard stems. Slide in to small pieces separately and set aside: mushrooms; bamboo shoot; celery; spring onion. Rinse bean sprouts in cold water and drain well. Mix sauce. Leave aside.

Making filling
2

Heat wok at at highest heat, add 1Tbsp cooking oil. Stir fry separately and set aside: bean sprouts, 1 min.; celery, 2 min.; mushrooms with bamboo shoots, 2 min.; cabbage, 2 min.; pork, 2 min. Add 1Tbsp cooking oil for each stir fry. Pour the sauce mixture over the pork. Stir fry until the sauce thickens. Return the other stir-fried ingredients and fresh spring onions to the wok. Mix well. Remove from the heat. Leave it cool to the room temperature before wrapping.

If you don't like pork, you can replace chicken or prawns.

If you are a vegetarian, you can replace the meat with shredded bell pepper, green peas, baby corns, etc.

Wrapping
3

Beaten the egg in a small bowl. Set aside.
Peel off 12 wrappers from the pack. Set aside. Position a wrapper with the corners at top, bottom, left and right. Place about 2Tbsp of filling on lower section of wrapper. Tuck bottom corner around filling and roll firmly about half-way up the sheet. Moisten the remaining three corners with the beaten egg. Fold left and right corners toward the centre and roll all the way up.

Deep frying
4

Heat the deep-fry oil in a clean and dry wok at the medium-high heat. Deep fry spring rolls until both sides start to turn golden brown. Do not overcook. Otherwise the filling will come out. Remove from the oil and drain on kitchen paper. Serve hot.

Tips
5

For cold spring rolls that you have made in advance, deep fry for a few minutes again before serving.

Ingredients

 5 tbsp cooking oil
 1 l deep-fry oil
 1 egg
 1 pack of medium-size spring roll wrappers
Filling
 200 g minced pork
 3 pieces dried Shitake mushrooms
 100 g bamboo shoots
 100 g shredded cabbage
 200 g fresh bean sprouts
 2 stalks celery
 2 stalks spring onions
Sauce mixture
 ½ tsp salt
 1 tsp sugar
 1 tbsp oyster sauce
 1 tbsp corn starch
 50 ml chicken broth

Directions

Preparation
1

Soak the mushrooms until soft, discard stems. Slide in to small pieces separately and set aside: mushrooms; bamboo shoot; celery; spring onion. Rinse bean sprouts in cold water and drain well. Mix sauce. Leave aside.

Making filling
2

Heat wok at at highest heat, add 1Tbsp cooking oil. Stir fry separately and set aside: bean sprouts, 1 min.; celery, 2 min.; mushrooms with bamboo shoots, 2 min.; cabbage, 2 min.; pork, 2 min. Add 1Tbsp cooking oil for each stir fry. Pour the sauce mixture over the pork. Stir fry until the sauce thickens. Return the other stir-fried ingredients and fresh spring onions to the wok. Mix well. Remove from the heat. Leave it cool to the room temperature before wrapping.

If you don't like pork, you can replace chicken or prawns.

If you are a vegetarian, you can replace the meat with shredded bell pepper, green peas, baby corns, etc.

Wrapping
3

Beaten the egg in a small bowl. Set aside.
Peel off 12 wrappers from the pack. Set aside. Position a wrapper with the corners at top, bottom, left and right. Place about 2Tbsp of filling on lower section of wrapper. Tuck bottom corner around filling and roll firmly about half-way up the sheet. Moisten the remaining three corners with the beaten egg. Fold left and right corners toward the centre and roll all the way up.

Deep frying
4

Heat the deep-fry oil in a clean and dry wok at the medium-high heat. Deep fry spring rolls until both sides start to turn golden brown. Do not overcook. Otherwise the filling will come out. Remove from the oil and drain on kitchen paper. Serve hot.

Tips
5

For cold spring rolls that you have made in advance, deep fry for a few minutes again before serving.

Spring Rolls

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Made with love by Nok Unphon. All rights Reserved.