Spring Rolls

By: Jessie Leong

Ingredients

200gms mince pork
8 large peeled prawns cut into small pieces
4 shitake mushrooms- soaked & hydrated & sliced
100 gms fried firm tofu -sliced thin strips
1 cup shredded cabbage
1/2 cup shredded carrot
1/2 red capsicum - sliced
60gms bamboo shoot slice into thin strips
2 tablesp chopped shallots
40 gms bean vermicelli, soaked for 30 mins & cut in half
2 cloves garlic - chopped
20 sheets of Spring Roll pastry
Seasoning-1 tsp salt, 1 tsp sesame oil, 2 tsp oyster sauce & 1 tsp light soy sauce
2 tablesp cooking oil for frying filling.3/4 pot of oil for deep frying spring rolls
Cornflour mixture for sealing pastry - 2 tsp cornflour & 1 tablesp water
Dipping sauce -3 tablesp sweet chilli sauce, juice from 1/2 yuzu lemon, 1 tsp fish sauce & 1 tablesp water & some toasted sesame seeds.

Filling - Heat oil in frying pan over high heat, add garlic, fry till fragrant then add mince pork & prawns & fry till slightly cooked.
Add shredded cabbage & carrots, capsicum, shitake mushrooms, bean vermicelli, tofu, bamboo shoot & shallots. Add seasoning & fry for 3 minutes.
Remove from frying pan onto a dish & leave filling to cool.
Meanwhile make the dipping sauce. Add all ingredients mix it well & garnish with toasted sesame seeds.
When the filling is cool, prepare to wrap the rolls. Peel off 1 spring roll pastry, place the pastry in a diamond shape. Place 1 heaped tablespoon of filling on the bottom, roll halfway, fold in sides, wet the other sides with cornflour mixture, then finish rolling.Repeat with the remaining pastry.
Heat up 3/4 of a small pot of oil till hot & ready for frying. Add about 5 spring rolls each time & fry till golden brown. Do not overcrowd when deep frying. Repeat till all 20 spring rolls are cooked.
These crispy golden brown Spring Rolls are delicious with sweet chilli dipping sauce with yuzu lemon. The shitake mushrooms & bamboo shoot adds a deep umami & wooden flavour. Enjoy!