Spring Rolls Recipe

This popular snack is within the scope of any home cook now that the spring rolls wrappers, or 'skin' or 'shells' as they are called, are available frozen from Chinese grocery stores, approximately 20 to a packet. Thaw before attempting to separate these delicate pastry squares.

Ingredients : Makes 20

3 tablespoons

1 tablespoon

1 clove

1/2 teaspoon

250 g (8 oz)

2 cups

1 cup

125 g (4 oz)

1 tablespoon

1 teaspoon

3 teaspoons

1 packet

Dried Chinese mushrooms

Peanut oil

Sesame oil

Garlic, finely grated

Finely grated fresh ginger

Pork, chopped finely

Raw shrimps, de-veined and chopped

Shredded Chinese cabbage

Shredded giant white radish

Water chestnuts, chopped

Chopped bamboo shoots

Bean sprouts

Spring onions, finely chopped

Light soy sauce

Oyster sauce

Salt

Cornflour

Frozen spring roll wrappers

Oil for deep frying

Method :

Cover mushrooms with hot water and soak 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 shrimps 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 cornflour, which has been mixed with a little cold water until smooth.
Cook, stirring, until thick.
Remove wok from heat and mix thickened liquid into the filling.
Allow to cool completely.
Put 2 tablespoons of mixture at one end of spring roll wrapper and roll up, turning in the sides so that filling is completely enclosed.
Dampen edges with water or a mixture of cornflour 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 immediately with chili sauce if liked.