Straits Chinese style spring rolls.

Ingredients:

0.9 kg / 1 1/2 kt
0.6 kg/ 1 kt
10
0.6 kg / 1 kt
0.6 kg / 1 kt
10 cloves
1 tbsp
6 tbsp
1 tbsp
1 tbsp
6 tbsp

Prawn stock:

Egg skin:
10
300 g/ 1/2 kt
4 tsp
1/2 tsp
700 ml/ 25 oz

Garnishes:
8
0.6 kg/ 1 kt
1.2 kg/ 2 kt
1
0.6 kg/ 1 kt

2 heads
6
300 g/1/2 kt
30 cloves
 

cooked bamboo shoots, shredded
Chinese sweet turnip, (bangkwang), shredded
small bean curd cakes (tau kua), cut into small strips & fried
belly pork, boiled & sliced
small prawns, peeled
garlic, pounded
dark soyo sauce
salted soybeans (taucheo), pounded
sugar
salt
oil

prawn shells, pounded add 570 ml/ 20 oz water, strain & use liquid only

eggs
flour
oil
salt
water

Chinese pork sausages (lapcheong), steamed & sliced
medium prawns, boiled & peeled
crabs, boiled & peeled
cucumber, shredded
bean sprouts, parboiled
wanswee (fresh coriander)
local lettuce, rinsed
eggs, scrambled & fried, then sliced
fresh red chilies, pounded
garlic, pounded, squeezed to discard liquid & fried

Directions:

1. Egg Skin: Combine ingredients, strain, and then fry, over a low fire, into about 30 thin, round pancake-like skins.

2. Heat a frying pan until very hot, fry the bean curd cakes, remove, and then fry the garlic for garnishing. Remove.

3. Filling: With 6 tbsp oil, stir-fry, over a low fire, the 10 cloves pounded garlic. Add in the taucheo, sprinkle with water, and then, over a high fire, add in the prawns and then the pork. After a few minutes, add the sweet turnip, bamboo shoots, 1 tbsp dark soy sauce, 1 tbsp sugar, and 1 tbsp salt. fry well and then add the tau kua. bring to boil and then simmer until almost dry.

4. To Serve: Place all the garnishes and the egg skin on separate serving dishes. The traditional way of serving the filling is to invert a small bowl in a larger serving bowl, and then place the filling mixture on top. This will allow the excess liquid to drain off.

5. To Roll : Place an egg skin on a plate, and then spread on the ingredients in this order: pounded chili, raw pounded garlic, black timcheong, lettuce, bean sprouts, cucumber, filling, lap cheong, prawns, crab, eggs, fried garlic, and then the wanswee. Roll in the same manner as a spring roll or rissole and then cut.