Tuesday, April 30, 2013

Fried Spring Rolls

 Fried Spring Rolls


  • 12 oz spring roll wrappers
  • 1 cup ground pork
  • egg
  • 2 oz Mung bean noodle (or beanthread)
  • 1 cup Green cabbage, sliced thin
  • 1 cup bean sprouts
  • 1 tbsp garlic, chopped
  • 1/2 cup Flour and water paste
  • 1-2 tsp Ground pepper.
  • 2 tbsp Soy Sauce
  • 4 cup vegetable oil


(1)Soak the beanthread in water until soft, drain and cut into short lengths.
(2)Mix together ground pork, egg, cabbage, bean sprouts, ground pepper, soy sauce and beanthread and put aside.
(3)In a pan heat up a little oil and fry the chopped garlic until aromatic, then add the mixture and fry until cooked and well seasoned. Take this mixture off heat and allow to cool.
(4)Once cooled, stuff this filling into the spring roll wrappers and seal with flour paste.
(5)Fry spring rolls in hot oil until golden brown and drain. Served hot with plum sauce.

No comments:

Post a Comment