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Spring rolls

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Menu:

Spring Rolls

Difficulty degree:

Simple

Supply:

Many people

Prepare:

Ten Minutes

Cooking:

25mins

Spring rolls, also known as spring cakes, spring plates and pancakes. It is a traditional food of Chinese folk festivals. It is popular all over China, especially in Jiangnan and other places. In southern China, we don't eat dumplings during the Spring Festival, but spring rolls and sesame dumplings. In addition, spring rolls are also eaten during the Qingming Festival in Zhangzhou. In addition to being eaten by their own families, they are often used to entertain guests. Spring rolls have a long history and evolved from ancient spring cakes.

Materials required

Ingredients

  • 300g pork [shredded]

  • 30 pcs spring roll wrappers

  • 10 pcs Chinese mushrooms [soaked, squeezed and shredded]

  • 50 g yellow chives [sectioned]

  • 100 g beansprouts [drained]

  • FLOUR PASTE: 4 tsp. plain flour + 4 tsp. water

Seasoning

  • 2 Tbsp. Oyster Sauce

  • 2 Tbsp. Light soy sauce

  • 2 tsp. Dark Soy Sauce

  • 6 Tbsp. water

  • 1 Tbsp. cornstarch

How to make it

1

Step1:

Marinate pork for 15 minutes

2

Step2:

Stir-fry pork in 6 Tbsp. oil until done. Add mushrooms, yellow chives, beansprouts and stir-fry until tender. Stir in sauce mix and heat through. Set aside to cool.

3

Step3:

Divide pork fillings into 30 portions. Wrap each portion with spring roll wrapper to form spring rolls. Seal ends with plain flour paste.

4

Step4:

Deep-fry spring rolls in hot oil until golden yellow and crisp.