Ingredient: Sesoning:
12 sheets Spring roll wrapping 1/2 tsp sesame oil
100g roast pork 1/2 tsp Chinese wine
4 nos dried mushroom 1/2 salt
4 strips crab meat 1 light soya sauce
40g yellow chives 1/2 sugar
40g carrot 2 tsp corn flour
Oil for deep fat frying 1 Tbsp. Water
Batter for sealing:
2 tsp plain flour
2 tsp water
Method:
1) Soak mushroom. Washing all the other ingredients for filling. 2) Cut yellow chives into 2.5 cm lengths. 3) Finely shred all the other ingredients expect silver sprouts. 4) Prepare the sauce in a utility bowl. 5) Stir fry vegetables first and then add the rest of the ingredients. Stir fry for 2-3 minutes. 6) Pour the sauce over the ingredients, stir for 1-2 minutes. Dish up. 7) Prepare batter for sealing and oil for deep fat frying. 8) Divided the filling into 12 portions, put each portion in a wrapping and wrap the filling loosely to form rolls. Use a little batter to seal each roll neatly. 9) Deep fat fry the rolls gently until golden brown.
1)
2)
3)
4)
5)
6)
7)
8)
9)