Side Pannel
Sring Rolls
Ingredients List
- 8 oz Spring roll pastry
- Squares or circles
- 1 Egg, beaten
Directions
FILLING
3 Chinese dried mushrooms
2 oz Carrot or canned
-bamboo shoot
3 oz Cha Shiu or cooked
-ham, shredded
Salt and pepper
3 oz Uncooked boneless
-chicken, shredded
3 oz Uncooked lean
-boneless pork, shredded
1 ts Sugar
1 ts Light soy sauce
1 ts Dry sherry
1/4 ts Sesame oil
2 ts Cornflour
2 tb Water
2 tb Oil plus oil for
-deep frying
8 oz Bean sprouts
First prepare the filling: soak the mushrooms in cold water for 10 minutes,
then drain and steam them for 15 minutes over boiling water. Cook the
carrot in boiling salted water then drain and shred it. Alternatively shred
the bamboo shoot. Shred the mushrooms Season the shredded chicken and pork
to taste. Mix these ingredents and add a pinch of sugar and a few drops of
soy sauce, sherry and sesame oil; and 1/2 teaspoon of the cornfiour. Blend
the remaining cornflour with the water. Heat the oil in a wok or frying
pan, then add the shredded meats, Cook until browned. Add the mushrooms
carrot, bean sprouts, cha shiu or ham and all the remaining filling
ingredients lncluding the cornfiour mixture. Bring just to the boil and
simmer for 2 minutes. Cool Lay a piece of pastry flat on the work serface
and place a little filling in the middle. Brush the edges with egg, then
fold thesides over and roll up from one end to seal. Make sure the edges
are well sealed. Heat the oil for deep frying to 190 c/375 F. Cook the
rolls until golden, drain and serve hot.
3 Chinese dried mushrooms
2 oz Carrot or canned
-bamboo shoot
3 oz Cha Shiu or cooked
-ham, shredded
Salt and pepper
3 oz Uncooked boneless
-chicken, shredded
3 oz Uncooked lean
-boneless pork, shredded
1 ts Sugar
1 ts Light soy sauce
1 ts Dry sherry
1/4 ts Sesame oil
2 ts Cornflour
2 tb Water
2 tb Oil plus oil for
-deep frying
8 oz Bean sprouts
First prepare the filling: soak the mushrooms in cold water for 10 minutes,
then drain and steam them for 15 minutes over boiling water. Cook the
carrot in boiling salted water then drain and shred it. Alternatively shred
the bamboo shoot. Shred the mushrooms Season the shredded chicken and pork
to taste. Mix these ingredents and add a pinch of sugar and a few drops of
soy sauce, sherry and sesame oil; and 1/2 teaspoon of the cornfiour. Blend
the remaining cornflour with the water. Heat the oil in a wok or frying
pan, then add the shredded meats, Cook until browned. Add the mushrooms
carrot, bean sprouts, cha shiu or ham and all the remaining filling
ingredients lncluding the cornfiour mixture. Bring just to the boil and
simmer for 2 minutes. Cool Lay a piece of pastry flat on the work serface
and place a little filling in the middle. Brush the edges with egg, then
fold thesides over and roll up from one end to seal. Make sure the edges
are well sealed. Heat the oil for deep frying to 190 c/375 F. Cook the
rolls until golden, drain and serve hot.
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