Sring Rolls Recipe

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Sring Rolls Ingredients

8 oz spring roll pastry
1 squares or circles
1 egg, beaten

FILLING

3 chinese dried mushrooms
2 oz carrot or canned bamboo shoot
3 oz cha shiu or cooked ham, shredded
1 salt and pepper
3 oz uncooked boneless chicken, shredded
3 oz uncooked lean boneless pork, shredd, ed
1 tsp sugar
1 tsp light soy sauce
1 tsp dry sherry
1/4 tsp sesame oil
2 tsp cornflour
2 tbsp water
2 tbsp oil plus oil for deep frying
8 oz bean sprouts

A Recipe for
Sring Rolls

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Sring Rolls Recipe
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This is a recipe for Sring Rolls from the recipe cookbook of Recipes-to-go (Asian)

Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

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To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

Sring Rolls

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Sring Rolls Directions

First prepare the filling: soak the mushrooms in cold water for 10
minutes, then drain and steam them for 15 minutes over boiling water.
Cook the carrot in boiling salted water then drain and shred it.
Alternatively shred the bamboo shoot. Shred the mushrooms Season the
shredded chicken and pork to taste. Mix these ingredents and add a
pinch of sugar and a few drops of soy sauce, sherry and sesame oil;
and 1/2 teaspoon of the cornfiour. Blend the remaining cornflour with
the water. Heat the oil in a wok or frying pan, then add the shredded
meats, Cook until browned. Add the mushrooms carrot, bean sprouts,
cha shiu or ham and all the remaining filling ingredients lncluding
the cornfiour mixture. Bring just to the boil and simmer for 2
minutes. Cool Lay a piece of pastry flat on the work serface and
place a little filling in the middle. Brush the edges with egg, then
fold thesides over and roll up from one end to seal. Make sure the
edges are well sealed. Heat the oil for deep frying to 190 c/375 F.
Cook the rolls until golden, drain and serve hot.

Serves: 12

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Sring Rolls Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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