Spring Rolls
- Ready In:
- 47mins
- Ingredients:
- 19
- Yields:
-
20 Springrolls
- Serves:
- 20
ingredients
- 6 dried mushrooms
- 3 tablespoons peanut oil
- 1 tablespoon sesame oil
- 1 garlic clove, finely grated
- 1⁄2 teaspoon finely grated fresh ginger
- 250 g pork, finely chopped
- 250 g raw prawns, de-veined and chopped
- 2 cups shredded Chinese cabbage
- 1 cup shredded white radish (optional)
- 12 water chestnuts, chopped
- 1 cup chopped bamboo shoot
- 1 cup bean sprouts
- 6 spring onions, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- 3 teaspoons cornflour
- 1 (12 ounce) packet frozen spring roll wrappers
- oil (for deep frying)
directions
- Cover mushrooms with hot water for 20 minutes.
- Remove stalks and chop mushrooms.
- Heat peanut and sesame oil in a wok and slowly fry garlic and ginger for a few seconds.
- Add pork and fry until it changes colour.
- Add prawns and continue stirring and frying until they are cooked.
- Add prepared vegetables, soy sauce,oyster sauce and salt,combine thoroughly. Push mixture to one side and tilt wok so liquid gathers.
- Stir in corn flour which has been mixed with a little cold water until smooth.
- Cook, stirring continuously, until thick.
- Remove wok from heat and mix thickened liquid through the filling.
- Allow to cool completely.
- Place 2 tablespoons of the mixture at one end of each spring roll wrapper and roll up, turning in the sides so that the filling is completely enclosed.
- Dampen edges with water or a mixture of corn flour and water and press to seal.
- Fry one or two at a time in deep hot oil until golden brown.
- Drain on absorbent paper and serve with chili sauce (if desired).
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RECIPE SUBMITTED BY
Mark Dickinson
Merimbula, n.s.w
I live on the far south coast of australia
I'm a carpenter joiner by trade who loves to cook
My passions are my wife,boat & guitar
My pet peeve is chooks in my carport
If i had a month off & no work, no responsibilities ; I'd go game fishing.