Recipe by Mark Dickinson
A recent visit to Singapore, I got this cool recipe. This popular snack is within the scope of any home cook. Now we have spring roll wrappers, 'skins' or 'shells' as they are called, available frozen from Chinese grocery stores, approximately 20 in each packet. Thaw before attempting to separate these delicate pastry squares.
- 6 dried mushrooms
- 3 tablespoons peanut oil
- 1 tablespoon sesame oil
- 1 garlic clove, finely grated
- 1⁄2 teaspoon finely grated fresh ginger
- 250 g pork, finely chopped
- 250 g raw prawns, de-veined and chopped
- 2 cups shredded Chinese cabbage
- 1 cup shredded white radish (optional)
- 12 water chestnuts, chopped
- 1 cup chopped bamboo shoot
- 1 cup bean sprouts
- 6 spring onions, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- 3 teaspoons cornflour
- 1 (12 ounce) packetfrozen spring roll wrappers
- oil (for deep frying)
Directions See How It's Made
- Cover mushrooms with hot water for 20 minutes.
- Remove stalks and chop mushrooms.
- Heat peanut and sesame oil in a wok and slowly fry garlic and ginger for a few seconds.
- Add pork and fry until it changes colour.
- Add prawns and continue stirring and frying until they are cooked.
- Add prepared vegetables, soy sauce,oyster sauce and salt,combine thoroughly. Push mixture to one side and tilt wok so liquid gathers.
- Stir in corn flour which has been mixed with a little cold water until smooth.
- Cook, stirring continuously, until thick.
- Remove wok from heat and mix thickened liquid through the filling.
- Allow to cool completely.
- Place 2 tablespoons of the mixture at one end of each spring roll wrapper and roll up, turning in the sides so that the filling is completely enclosed.
- Dampen edges with water or a mixture of corn flour and water and press to seal.
- Fry one or two at a time in deep hot oil until golden brown.
- Drain on absorbent paper and serve with chili sauce (if desired).