Spring Rolls
Spring rolls are among the best known Chinese snacks and make a delicous starter to a Chinese meal.
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225g pork - cubed
2 Tbsp Sharwood's Light Soy Sauce
1 Tbsp Sherry
1 tsp cornflour
1 Tbsp oil - for frying
1 Tbsp Sharwood's Pure Sesame Oil
1 packet Spring roll wrappers
1 small can bamboo shoots - drained
100g mushrooms - large and diced
100g beansprouts
1 can water chestnuts - drained & roughly chopped
1 small egg - beaten
Cooking Method
Marinate pork with Soy Sauce, sherry and cornflour for 15 minutes. Heat oil, add pork, stir-fry for 1 minute. Add Sesame Oil and vegetables and continue frying for a further 2 minutes. Remove from heat and allow to cool. Place a teaspoon for the filling in the centre of each square of pastry. Roll the pastry up to enclose the filling. Seal with a little beaten egg and deep-fry immediately until crisp and golden brown.
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