500g lean pork, chopped into 2cm cubes
100g cooked prawns, peeled and chopped
1/2 sml onion, sliced
1 clove garlic, finely chopped
1 tbls chopped coriander root
3 tbls vege oil
1 tsp pepper
1 tsp salt
1 1/2 tbls sugar
2 lrg carrots, grated
1 tbls shallots, finely chopped
1 1/2 tsp cornflour mixed with 2 tbls water
400ml vege oil 20 spring roll wrappers
To prepare filling
1. In a saucepan, simmer pork with just enough water to cover pork, for about 20 mins, until pork is tender. This reduces the pork's fat and moisture content.
2. Drain and blend in a food processor, to a fine texture.
3. In a wok, stir-fry minced pork, prawns, onion, garlic and coriander root in oil until onion is golden and prawns are pink. Add pepper, salt and sugar, stirring until sugar dissolves.Taste to see if extra pepper or sugar is needed. Add carrot and stir breifly, remove from heat, place in a bowl, sprinkle with chopped shallots, then leave to cool, now for the packing.
4. Use a clean damp cloth or towel to keep the spring roll wrappers damp as the dry out very quickly. Lay one wrapper on the towel with a corner towards you. Wet all the corners and edges with cornflour and water paste. Place one tablespoon of filling in the nearest corner to you, roll corner flap away from you over mixture, fold in side corners and roll up, using the towel to keep the wrapper smoothly rolled and damp. seal the edges with more cornflour and water paste. Tepeat with remaining wrappers and filling.
5. Deep-fry spring rolls in vege oil, several at a time, turning them over to brown evenly. Don't overcook as they become soggy inside. Drain on paper towel.
These are really yummy ones that DH makes, we use the already cooked and peeled prawns from woolies.
Reply With Quote
Bookmarks