Rie Saito

This is one of my favourite chinese food. I love chinese food so rich in variety and many way to enjoy. This recipe is rich in ingredients and needs some preparation time but I’m sure you will enjoy it. Also you can make as mush as you like in butch and freeze them for handy meal.

Ingredients：

Method

1.    Leave the spring roll skin in room temperature. Dried shiitake mushrooms are soaked then stem removed and finely sliced. Prawns are shelled and finely chopped. Vermicelli is soaked and cut in 2inch or 5cm. Spring onions roots are chopped and finely shredded. Carrot and bamboo shoots are finely shredded. Coarsely chopped garlic and ginger.

2.    For the filing, combine the mince and prawns with Soy source, Rice wine, Sesame oil and Suger into a bowl.

3.    Heat a wok over a high heat. When it is very hot, add the oil and stir fry ginger and garlic. Then add mince and prawns, all the vegetables into the wok and stir until it cooked.

4.    Mix Potato flour and Water then pour into the wok. Pour the ingredients in a large bowl to cool it down.

5.    Mix $ingredients in a small bowl. Once the ingredients is cool it down thoroughly, place filling near the end of each spring roll skin then fold in the sides and roll up tightly, seal the open end skin by brushing a small amount of mixture on 4 around the edge and gently press it to hold together.

6.    Heat the oil in 180 °c for deep frying. Or alternatively shallow fry is possible. Gently drop the spring rolls into the oil and fry until golden brown and cooked through.

7.    Remove the spring rolls and drain them. Mix the dipping source in a small bowl and serve with spring roll at once.