Spring Rolls

 

Spring Roll Wrappers  

Beaten egg (or water) to seal

Cooking Oil

 

Filling

 

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)

 

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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