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CNY DISH How to Make Chinese Spring Rolls 春卷
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FOLLOW US • Facebook: / kitchenmeow • Instagram: / kitchenmeow • Method: Stir Fry Frying • Serving: 6 pax • 300g of minced pork • 15 sheets of Spring Roll rapper • 1 cup of carrot, shredded • 1 cup of cabbage, sliced • 1 cup of bean sprout • Pinch of Salt Pepper for Vegetable Stir Fry • Cooking Oil for frying • Pork Marinades • 1 tablespoon of Light Soy Sauce • 1 teaspoon of Shaoxing wine • 1 teaspoon of white pepper • 1 teaspoon of cornstarch • Directions • 1. Shred the carrot sliced the cabbage. • 2. Marinate the minced pork with Light Soy Sauce, Shaoxing wine, white pepper cornstarch for at least 30 minutes. • 3. After 30 minutes, heat up a wok with cooking oil and stir-fry the minced pork until medium well, about 3-4 minutes. • 4. Next, stir fry the vegetables (carrot, cabbage bean sprout) for 3 minutes. Add a pinch of salt white pepper. • 5. In a bowl, mix both vegetables and pork together, Then ready for wrapping. • 6. Prepare Cornstarch water (1 tablespoon of cornstarch: ½ tablespoon of water) for sealing the rolls. • 7. On a clean flat surface, lay out the wrapper like a diamond (corner facing you). Then scoop a tablespoon of mixture and place it towards the end of the corner (facing you). • 8. Fold it up once, then both sides fold. Continue rolling the mixture until the other end. • 9. Secure / Seal the edge with cornstarch water. Repeat the same for the rest. • 10. Once all done, prepare a wok with heated cooking oil for frying. • 11. Deep fry each spring roll for 2 -3 minutes each side, until it turned become golden brown. • 12. Then it is ready to serve.
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