Spring rolls

Spring rolls

By
From
Encyclopedia of Food and Cookery
Makes
8

Ingredients

Quantity Ingredient
250g pork fillet, shredded
1 tablespoon dry sherry
3/4 teaspoon salt
1 teaspoon cornflour
125ml oil
70g leek, finely sliced, (white part only)
or 70g spring onions, finely sliced
250g tinned bamboo shoots, shredded
4g dried chinese mushrooms, shredded, soaked in warm water for 30 minutes and drained before shredding
180g bean sprouts
2 tablespoons soy sauce
8 x 20cm spring roll wrappers
egg, beaten
oil, for deep-frying

Method

  1. Mix together pork, sherry, 1/2 teaspoon salt and cornflour. Heat half the oil and sauté pork mixture for about 2 minutes. Remove from pan and place in a bowl.
  2. Add remaining oil to pan and sauté leek or spring onions, bamboo shoots, mushrooms and bean sprouts for about 2 minutes. Remove from pan and place in bowl with pork mixture. Add remaining salt and soy sauce and mix all ingredients together. Allow filling to cool before using.
  3. When ready to assemble, remove wrappers from freezer and allow to thaw until pliable to prevent them from tearing when separating the delicate layers. Lay on a flat surface and keep wrappers covered with a clean dish towel as you work so they do not dry out.
  4. Place 2 tablespoons filling on lower half of each spring roll wrapper. Brush left and right edges with beaten egg. Fold bottom edge up, left and right edges over, and roll up. Brush top edge with egg and press to seal.
  5. Heat the oil to 185°C or until a bread cube turns golden brown in 1 minute. Deep-fry rolls for about 5–8 minutes or until crisp and golden. Drain on crumpled paper towels and serve immediately.
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