Recipe

3) Spring Rolls

Ingredients:

3 sheets spring roll wrappings

2 no. mushroom

50 g lean pork

25 g roast pork

25 g bomboo shoot

25 g silver sprouts

few stalks yellow chive

sesame oil

oil for deep frying

Seasoning for pork:

1/8 tsp salt

1/4 tsp sugar

1/2 tsp cornflour

1/4 tsp light soya sauce

Batter for sealing:

1 tsp plain flour

2 tsp water

Method: (Prepare filling)

1. Soak mushrooms.

2. Wash silver sprouts. Drain dry.

3. Clean and shred pork, mix well with seasonings.

4. Finely shred reast pork, bamboo shoot, and mushrooms.

5. Stir-fry silver sprout. Dish up. Then fry mushrooms and pork. When almost cooked, add in bamboo shoot, roast pork and silver sprout. Dish up and cool in a plate.

(Make spring rolls)

1. Prepare batter for sealing and oil for deep frying.

2. Divide filling into 6 equal portions and cut wrappings into halves.

3. Put a portion of the filling in a wrapping and wrap loosely to form rolls. Seal with batter. Each roll should be about 6cm long and 2cm in diameter.

4. Deep fat fry the rolls gently until golden brown. Drain. Serve hot with Worchester Sauce.