Pork Papers ( Mu Pan )

The filling for these paper thin snacks is pork, carrot, onion and garlic; the outer wrapper is a spring roll wrapper. Serve with sweet chilli sauce for chicken or plum sauce, plus lettuce and/or cucumber.

• Ready In: 20 mins
• Yields: 8 appetizer parcels

Ingredients

• 100  g pork (like chops or tenderloin, 3.5 oz)
• 30  g carrots
• 20  g onions
• 3  garlic cloves
• 1  teaspoon salt
• 1  teaspoon sugar
• 1  tablespoon light soy sauce
• 8  spring roll wrappers
•  oil (for deep frying)

Directions

1. Clean the pork and chop it into pieces (you will blend it later anyway).
2. Peel the carrot and garlic and slice the onion.
3. Put all the chopped vegetables and pork together into a blender, add salt, sugar, light soy sauce and blend until smooth.
4. Take 1 spring roll wrapper and cut diagonally into 2 equal sized triangles.
5. Spread the mixture thinly and evenly onto each triangle.
6. Add a top triangle of spring roll paper (to form a sandwich) seal the edges, and repeat until all the filling is used up.
7. Heat the oil ready to deep fry.
8. Drop the triangles one by one into the oil until they're crispy - approximately 1 minute. Remove and drain.