Spring Rolls
By mydsgirl
These home-made spring rolls are enormous but so good! Roughly 2 a person is filling.
Ingredients
- 3 shiitake mushrooms
- 1/2 tbsp vegetable/groundnut oil (plus extra for frying)
- 112 g (4 oz) minced pork
- 1/2 tsp dark soy sauce
- 50 g canned bamboo shoots, julienned
- 50 g prawns, chopped
- 112 g (4 oz) beansprouts, trimmed and roughly chopped
- 1/2 tbsp spring onions, finely chopped
- 10 spring roll wrappers
- 1 egg white, lightly beaten
Details
servings 5
Level of difficulty Easy
Preparation time 25mins
Cooking time 5mins
Cost Average budget
Preparation
Step 1
Remove the stems from the mushrooms and then finely slice.
Step 2
In a preheated wok, heat the oil and stir-fry the pork until it changes colour.
Step 3
Add the soy sauce, bamboo shoots, mushrooms and a little salt. Stir-fry for 3 minutes.
Step 4
Add the prawns and cook for 2 minutes, add the beansprouts and cook for a further minute. Remove from the heat and stir in the spring onions. Leave to cool.
Step 5
Place a tablespoon of the mixture towards the bottom of the wrapper. Roll once to secure the filling, then fold in the sides and continue to roll. Seal with egg white.
Step 6
Heat enough oil for deep-frying in a wok until it reaches 180-190 degrees (hot enough that a cube of bread fries in 30 seconds). Fry the rolls for about 5 minutes until golden brown and crispy.
Step 7
Transfer the spring rolls to kitchen paper to drain and then serve and enjoy!
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