Spring Roll Wrappers
Beaten egg (or water) to seal
Garlic clove(s) crushed & Sliced fresh ginger
Chicken - thinly sliced across the grain & marinated
BBQ Pork - cooked & cut julienne style
Chinese Dried Mushrooms - reconstituted, drained & thinly sliced
Celery - sliced thinly (450 angle to stalk)
Spring Onion - sliced lengthways & cut into 1 1/2 to 2” segments
Bean sprouts - chopped to 2” lengths (approx)
Stir fry toss ginger & garlic in a hot pan with cooking oil. Add Mushrooms & Chicken and brown chicken. Add 1/2 cup water & cover (for about 5 min - until cooked). Thicken gravy if required. Remove from heat. Take out garlic & ginger, then mix in all other filling ingredients. Allow mixture to cool.
Place 1-2 tablespoons of filling in a wrapper and roll up (making sure roll is tightly wrapped (so oil does not get in)
Seal end flap down with egg or water.
Deep fry roll until golden brown.
These recipes come to you compliments of Wing & Co, your one stop Asian Food shop. www.wingandco.com.au