Ingredients
- Spring rolls:
- 2 tablespoons of Lee Kum Kee Chicken Powder
- 500 grams of mince pork• 4 medium sized shitake mushrooms
- 2 small onions
- 2 carrots
- Two eggs
- 1/2 teaspoon of black pepper
- Defrosted Spring Home- TYJ Spring Roll Pastry
- 4 cups of Vegetable oil – cooking oil
- Mint Leaves for garnish
- Fish dipping sauce:
- 1/2 cup Squid fish sauce
- Garlic
- Chilies (optional)
- 1/2 cup of sugar
- 1 cup of water
Method
- Slice two carrots into thin strips
- Roughly dice two small onions
- Slice shitake mushrooms
- To a big prep bowl add 500 grams of mince pork, carrots, onion and shitake mushroom
- Crack two eggs and add to prep bowl
- Crack 1/2 teaspoon of black pepper into the prep bowl
- Add two tablespoons of Lee Kum Kee Chicken Powder into the prep bowl. Lee Kum Kee Chicken Powder enhances the flavour of this dish!
- Using your hands combine all the ingredients together
- Wrap spring roll ingredients prepared in steps 1-8 in the spring roll pastry
- Place roughly one tablespoon of the spring roll mixture close to one corner of the square spring roll pastry
- Take the bottom corner of the spring roll pastry and firmly wrap it around the spring roll mix.
- Take the two corners (left and right side) and fold them inwards
- Dab some egg white to the top corner (last visible corner of the square spring roll pastry). The egg white acts as an adhesive to keep the spring shape intact
- Roll the spring roll pastry forward. Firmly rolling this to keep a round shape all the way to the final corner. One spring roll completed
- Repeat this until you have used all the spring roll pastry
- Heat 4 cups of vegetable oil in a medium pot to 170°C (the oil level should be a little over halfway up the sides).
- Fry the spring rolls in batches. Approximately 20 spring rolls per batch
- Allow the spring rolls to cook for approximately 5 minutes
- Using chopsticks or tongs turn the spring rolls around so they cook evenly and are light golden brown on all sides
- Allow the spring rolls to cook for an additional 5 minutes and remove from frying pan
- Over low heat to a small saucepan, add 1/2 cup of Squid fish sauce and 1/2 cup of white sugar
- Stir sugar into fish sauce and it has completely dissolved, and turn heat off
- Add 1 cup of water to the saucepan and stir to combine all ingredients
- Add chopped garlic and chilies (optional)
- Plating: Serve spring rolls with dipping sauce and fresh Asian mint as a garnish! Enjoy these delicious spring rolls made with love and care. This is a family recipe that all my friends and family love. Its my go to recipe which everyone loves and is always the first dish to be consumed!
Product used in recipe
- Squid Brand - Fish Sauce
- Lee Kum Kee - Chicken Bouillon Powder
