|8 ounces||Spring roll pastry|
|Squares or circles|
|3||Chinese dried mushrooms|
|2 ounces||Carrot or canned bamboo shoot|
|3 ounces||Cha Shiu or cooked ham, shredded|
|Salt and pepper|
|3 ounces||Uncooked boneless chicken, shredded|
|3 ounces||Uncooked lean boneless pork, shredded|
|1 teaspoon||Light soy sauce|
|1 teaspoon||Dry sherry|
|¼ teaspoon||Sesame oil|
|2 tablespoons||Oil plus oil for deep frying|
|8 ounces||Bean sprouts|
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 ½ 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.
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