Filling
10 Shrimp, shelled and deveined
1 cup (100 g.) ground pork
1 cup carrot, grated
1 cup bean vermicelli, soaked for 20 minutes, drained and shredded
1 cup dried wood ears, soaked for 20 minutes, drained, stemmed and shredded
Garnish
Chinese lettuce, basil leaves, cucumbers
Seasoning
3 tpsp.Oyster sauce
1 tbsp. Soy sauce
2 tbsp. sugar
1 tbsp. seasoning sauce
1 tsp. ground pepper
Other ingredients
2 cups oil for deep frying
1 egg yolk
20 springs roll wrapping sheet, each about 6 inches in diameter
Combine all the ingredients and mix together well. Add seasoning and stir. Set aside.
Wrapping and frying
- Place a portion of the filling on the bottom half of each wrapping sheet.
- Fold the top over. Fold the right side towards the left and the left side towards the right. Rool up into a tight roll.
- Seal with the egg yolk.
- Deep fry the rolls over medium heat until golden brown.
- Drain and serve. Garnish with the vegetables.
Sauce
1/3 cup carrot, shredded
1/3 cup Chinese white radish, shredded
3 red chilies, shredded
7 pickled garlic, finely chopped
3 tbsp. garlic, finely chopped
Seasoning
1/3 cup carrot, shredded
1/3 cup Chinese white radish, shredded
3 red chilies, shredded
7 pickled garlic, finely chopped
3 tbsp. garlic, finely chopped
Seasoning
1 cup vinegar
1 1 cups sugar
2 tbsp salt
Preparation
- Mix the shredded chills, the pickled garlic and garlic together.
- Stir the mixture above with the vinegar, sugar and salt until thick over low heat. Leave to cool.
- Add the carrot and Chinese with radish.
The Shredded carrot and Chinese white radish should be mixed with salt and drained before mixing with the other ingredients.
|
