tbsp p vegetable/groundnut oil (plus extra for frying)
112
(4 oz) minced pork
1/2
tsp dark soy sauce
50
canned bamboo shoots, julienned
50
prawns, chopped
112
(4 oz) beansprouts, trimmed and roughly chopped
1/2
tbsp p spring onions, finely chopped
10
spring roll wrappers
1
egg white, lightly beaten
Directions
1.
Remove the stems from the mushrooms and then finely slice.
2.
In a preheated wok, heat the oil and stir-fry the pork until it changes colour.
3.
Add the soy sauce, bamboo shoots, mushrooms and a little salt. Stir-fry for 3 minutes.
4.
Add the prawns and cook for 2 minutes, add the beansprouts and cook for a further minute. Remove from the heat and stir in the spring onions. Leave to cool.
5.
Place a tablespoon of the mixture towards the bottom of the wrapper. Roll once to secure the filling, then fold in the sides and continue to roll. Seal with egg white.
6.
Heat enough oil for deep-frying in a wok until it reaches 180-190 degrees (hot enough that a cube of bread fries in 30 seconds). Fry the rolls for about 5 minutes until golden brown and crispy.
7.
Transfer the spring rolls to kitchen paper to drain and then serve and enjoy!
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By
Tanya
