Pan-fry spring rolls
August 29, 2007
Ingredients:
- 10 pcs Spring Roll Wraps
- 120 g Lean Pork
- 2 stalks of celery
- 1 stalk of basil
- 80 grams of Green Bean Sprouts
- 2 pcs Preserved Tofu
- 50 g Corrot (sliced)
- 1 Egg
Marinade:
- 2 tsp Light Soya
- 1/4 tsp Sugar
- 1/2 tsp Tapioca starch
- a little pepper
Seasoning:
- 2 tsp Soya Sauce
- 1/4 tsp Salt
- 1/2 sugar
- 1 tbsp water
Method:
1. Wash and slice pork, mix with marinade, set aside.
2. Slice celery, basil, preserved tofu, wash green bean sprouts.
3. Heat oil, add sliced pork, cook until well done.
Add all other ingredients, cook until well-done, dish up and let cool.
4. Divide your stuffing into 10 equal portions. Fill each wrap with one portion of stuffing and seal with beaten egg mixture.
Heat wok, add cakes and cook over medium fire without oil. Dish up until the rolls turn golden.
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