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Snacks and Light Meals Recipes -
Spring Rolls
Recipe
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Snacks and Light Meals Recipes
-
Spring Rolls
Recipe
Ingredients
Serve
4-6
Wrappers:
-
250 g/8 oz
plain flour
-
pinch of salt
-
1 egg about 300 ml/1/2
pint cold water
-
1 tablespoon flour blended with 1
tablespoon water
-
sunflower oil, for deep-frying
Filling:
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1 tablespoon
sunflower oil
-
250 g/8 oz lean
pork, shredded
-
1 garlic clove,
crushed
-
2 celery sticks, sliced
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125 g/4 oz
mushrooms, sliced
-
2 spring
onions, chopped
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125 g/4 oz bean sprouts
-
125 g/4
oz cooked peeled prawns
-
2 tablespoons light soy
sauce
Method:
-
Sift the flour and salt into a bowl and beat in the
egg and measured water to make a smooth batter.
-
Lightly oil a 20 cm/8 inch frying pan and set it
over moderate heat. Pour in sufficient batter to
cover the base of the pan.
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Cook until the underside
is pale golden and then turn the pancake over and
cook the other side. Repeat until all the batter is
used.
-
To make the filling, heat the oil in a wok or
frying pan, add the pork and stir-fry for 2-3
minutes until it is evenly browned.
-
Add the garlic
and vegetables and stir-fry for 2 minutes. Mix in
the prawns and soy sauce, then remove from the heat
and allow to cool.
-
Place 2-3 tablespoons of the
filling in the centre of each pancake. Fold in the
sides and roll them up tightly, sealing the edges
with a little of the flour and water paste.
-
Heat the
oil in a wok or deep frying pan to
180-190°C
(350-375°F) or until a cube of bread browns in 30
seconds, and deep-fry the spring rolls, 2 at a time,
until golden. Drain on kitchen paper and serve hot.
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