Empty My Fridge
Spring Rolls
Ingredients
- Pork600 g
- Taro300 g
- Shallot · minced2 tbsp
- Carrot · julienned150 g
- Shiitake mushroom20 g
- Black fungus15 g
- Egg1
- Chicken stock · powder1 tbsp
- Salt⅔ tsp
- Black pepper · ground1 tsp
- Sugar1 tbsp
- Dried shrimp50 g
- Shrimp · minced200 g
- Glass noodle40 g
- Paper wrappers120
Instructions
- Put 2 Tbsp minced shallot, 1 Tbsp chicken powder, 2/3 tsp salt, 1 tsp ground pepper and 1 Tbsp sugar in a bowl with the 600g pork, 300g taro, 150g julienned carrots, 20g shiitake mushroom, 15g wood ear mushroom, 1 egg, 50g pureed dried shrimp, 200g minced shrimp and 40g cellophane noodles. Mix well.
- Place about one spoonful of filling in the centre of each of the 120 paper wrappers and wrap them tightly, without overstuffing.
- Heat oil to a medium heat, not scorching hot.
- Fry the spring rolls in batches, without overcrowding the pot, until golden and crispy, turning them as needed.
Summarized from Cooking with Hana Phung's video. Watch it for the details.
Cook with what's in your fridge
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