Spring rolls

Spring rolls

Chinese

By
From
South East Asian Food

Chinese spring rolls from Singapore are usually bigger than the Vietnamese ones and contain ingredients that are still distinct rather than amalgamated as in the latter case.

Filling

Ingredients

Quantity Ingredient
250g raw prawns
4 tablespoons peanut oil
250g pork, shredded or minced
250g crab meat
5 chinese mushrooms, soaked, hard stems removed and then chopped
250g bamboo shoots, drained and shredded
or washed beansprouts
1 teaspoon finely chopped fresh ginger
1-2 teaspoons sugar, to taste
2 tablespoons oyster sauce
1 tablespoon light soya sauce
10 spring onions, chopped, complete with their green tops
vegetable oil, for deep-frying

Wrappers

Quantity Ingredient
1 packet large spring roll wrappers
2 tablespoons cornflour, mixed with 1 tablespoon water for sealing

Method

  1. Shell, devein and roughly chop the prawns. Heat the peanut oil and stir-fry the pork until it changes colour. Add prawns, crab, Chinese mushrooms and bamboo shoots, then the ginger, sugar and the sauces and stir-fry until everything is lightly cooked and fairly dry (you may add 1–2 teaspoons cornflour dissolved in water if you feel you need to). Add the chopped spring onions and give the mixture a final stir before removing from the pan. Allow to cool.
  2. Place sufficient filling towards the edge of large spring roll skins (commercially bought), tuck in the ends and roll up, sealing each roll with the cornflour paste. Alternatively, use small spring roll skins if you wish. Roll these up diagonally, folding in the two sides then sealing the last end as before.
  3. Heat the oil for deep-frying in a wok and fry the rolls until they are golden brown. Drain and serve immediately with dishes of dipping sauce such as soya sauce, chilli sauce or plum sauce.
Tags:
SBS
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