Spring Rolls is a modern Asian Fusion recipe (from Australia) for a pork and prawn spring rolls, this time enclosed in traditional wrappers and deep fried. The full recipe is presented here and I hope you enjoy this classic Asian Fusion version of: Spring Rolls.
This is another Australian fusion version of spring rolls.
Ingredients:
6 dried Chinese mushrooms
1 tbsp vegetable or peanut oil
225g (1/2 lb) minced (ground) pork
1 tsp dark soy sauce
100g (3 ½ oz) bamboo shoots, rinsed and julienned
Pinch of sea salt
100g (3 ½ oz) raw prawns, peeled, de-veined and chopped
225g (1/2 lb) beansprouts, coarsely chopped
1 tbsp spring onions, finely chopped
25 spring roll wrappers
1 egg white, lightly beaten
Vegetable or peanut oil, for deep frying
Method:
Place the dried mushrooms in a bowl of warm water and soak for 20 minutes. After this time, drain the mushrooms, squeeze out any excess water, discard any tough stems and finely slice the caps.
Heat a tablespoon of oil in your wok. When hot use to stir-fry the pork until it changes colour. Add the soy sauce, bamboo shoots, mushrooms and a little salt. Stir-fry for 3 minutes over high heat.
Add the prawns and cook for 2 minutes then add the beansprouts and cook for 1 minute more. Take off the heat, stir in the spring onions and set aside to cool.
Once the filling has cooled, take the first spring roll wrapper and add a tablespoon of the filling mixture near the bottom of the wrapper. Roll the wrapper once to enclose the filling, then fold in the sides before continuing to roll up the wrapper. Use the egg white to seal the wrapper.
Add a 5cm (2 in) depth of oil in your wok and heat to 180-190C (350-375F), or until a cube of bread browns in 30 seconds. Fry the spring rolls for about 5 minutes (take care not to over-crowd the pan) or until they are golden brown and crispy. Remove with a spider or slotted spoon and drain on kitchen paper as you cook the next batch.
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