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Spring Rolls
Ingredients
At a glance
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Makes
20
1 tablespoon oil
4 oz ground pork
1 cup bean sprouts
1 small carrot, shredded
1-1/2 cups Chinese cabbage, shredded
2 scallions, shredded
1/4 cup chicken broth
2 tablespoons oyster sauce
2 teaspoons sugar
2 teaspoons cornstarch (corn flour)
1 package spring roll wrappers
1 egg, beaten
4 cups oil for deep-frying
plum sauce for dipping
Method/Steps
1. Heat oil in a wok.
2. Add meat and stir-fry until cooked.
3. Add vegetables and stir-fry about 2 minutes.
4. Combine chicken broth, oyster sauce, sugar, and cornstarch. Add to wok and stir-fry until sauce thickens.
5. Let cool before filling spring rolls.
6. Position one wrapper like a diamond with one point facing you.
7. Spread about 2 tablespoons of filling across the bottom about 2" from the lowest corner. Fold the bottom corner up over the filling and tuck it underneath the filling. Roll the packet up.
8. Moisten the three remaining corners of the wrapper with beaten egg. Fold the left and right corners to the centre and press down firmly to seal. Finish rolling it up, then seal the top corner. Repeat with remaining rolls.
9. In a deep-fryer or wok, heat 4 cups of oil to 360 -375° F.
10. Deep-fry spring rolls a few at a time, until crisp and golden. Drain on paper towels.
11. Serve the spring rolls hot with plum sauce as a dip.
Wine and Spirits Match
A glass of Gewürtztraminer or Riesling would pair nicely with these spring rolls.