Fried Spring Roll
 

A Delicious Chinese appetizer consisting of rolled rice paper filled with vegetables and meat.

Ingredients :
 
“Thai Dancer” dried black fungus     10   g
Mung bean     10   g
Vermicelli   100   g
Minced shrimp    100   g
Minced pork     150   g
Sliced cabbage        1   cup
Vegetable oil         1   cup
Chopped garlic         1   teaspoon
Ground pepper        1   teaspoon
Sugar     1/2   tablespoon
White soy sauce   1-1/2   tablespoon
Spring roll wrapper (Rice paper)      15   pieces
“Thai Dancer” Springroll Chilli Sauce or    
  “Thai Dancer” Sweet and Sour Plum Sauce    
       
       
Preparation :
 
1.
Soak “Thai Dancer” dried black fungus and mung bean in warm water and sliced into small pieces.
2. Soak vermicelli in warm water until soft and cut into 1 inch long.
3. Pound garlic and pepper together in a mortar.
4.
Fry minced pork, minced shrimp, black fungus, mung bean, and the mixture of garlic and pepper.
5.
Add sugar and white soy sauce to taste. Then, add vermicelli and cabbage. Stir-fry until cooked.
6. Spread each spring roll wrapper, and placed filling at its center.
7.
Fold the top, bottom, and right side of the wrapper and roll it until it completely covers the filling.
8. Deep fry spring roll for 4-5 minutes until it becomes golden.
9.
Serve with cucumber slices, fresh vegetables, and “Thai Dancer” Spring roll Sauce or “Thai Dancer” Sweet and Sour Plum Sauce as a dipping sauce.
 
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