Cantonese Spring Rolls

December 19, 2014

7758

There are many variations to Spring Rolls throughout the Far East, with differing wraps, some made from rice paper, as in the Vietnamese types, and gives a transparent appearance, or egg based wraps, similar to that of filo pastry. It goes with out saying, the fillings will also vary from region to region.

7 Spring roll pastry sheets, each measuring 8 in x 8 in ( 20 cm x 20 cm)
For the Filling
2 mushrooms, chopped small
1 Spring Onion / Scallion
5-6 stalks of coriander / cilantro
1/4 inch or 1 cm thick piece fresh ginger
1 clove garlic
1 cup or 70 g beansprouts
4 fresh Prawns (optional)
6 oz or 170 g pork fillet
Vegetable oil for deep frying. (use a small pan)
The marinade
1 Teaspoon cornflour / cornstarch
1 Teaspoon sugar
1 Teaspoon Chinese rice Wine
1 Teaspoon Sesame Oil
1 Teaspoon Chicken stock powder
1 teaspoon Soy Sauce
1 teaspoon Oyster Sauce
2 teaspoon cold water

The main thing we need to do is get everything ready before we start cooking. Please be aware, that your Spring Roll Pastry will dry out as soon as it makes contact with the air so please use a damp tea...
See the full directions on my site

Nutritions

Calories
44

Sodium
139mg
5% DV

Fat
2g
4% DV

Protein
3g
6% DV

Carbs
0.9999999999999999g
0% DV

Fiber
0.1g
0% DV