Fried Spring Rolls Recipe
 Dim Sum Cuisines Recipes

Ingredients:

1 packet (about 50)
1
 

Filling:
240 g/ 8 oz
240 g/ 8 oz
Combined ingredients A:
1/2 tsp
1/2 tsp
1 tsp
1 tsp
3 tbsp

4 cloves
4
600 g
1
Combined ingredients B:
1 tsp
1/2 tsp
2 tsp
1 tsp


2 tsp
1 stalk
1 sprig

spring roll skins, 12 1/2 x 12 1/2 cm (5 x 5 in)
egg white, beaten
oil for deep-frying

chicken or pork, cut into thin strips
prawns, diced

sugar
salt
light soy sauce
corn flour
oil

garlic, minced
dried Chinese mushrooms, soaked and diced
1 1/2 lb turnip, shredded & squeezed to get rid of water
small carrot, shredded

black soy sauce
five-spice powder
light soy sauce
sugar
dash of pepper

corn flour mixed with a little water, for thickening
spring onion, chopped
coriander leaves, chopped
 

Method:

1. Put 1 tbsp of filling on each spring roll skin, fold in sides and gently roll up. Seal edges with beaten egg white.

2. Deep-fry in hot oil and serve with chili sauce.

For Filling:

1. Season chicken (or pork) and prawns with combined ingredients A. Leave aside.

2. Heat oil in a wok and lightly brown garlic. Add seasoned chicken (or pork) and prawns, stir-fry and dish out.

3. Put in mushrooms and fry for 1 minute. Add turnip and carrot and fry well. Stir in chicken (or pork) and prawns. Add combined ingredients B and corn flour paste. Stir in spring onion and coriander leaves. Dish out to a plate and cool.

Makes 45