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Recipe > Spring Rolls

Ingredients:

500 g minced port

500 g green king prawns

1 red pepper

8 shallots

125 g mushrooms

2.5 cm (1in) piece green ginger

250g can water chestnuts

cabbage

3 tablespoons dry sherry

1 tablespoons soy sauce

teaspoon sugar

1 teaspoon oil

455 g packet spring roll wrappers

2 tablespoons cornflour

cup water

oil for deep-frying

 

Method:

  1. Shell prawns, remove back vein, chop prawns into small pieces; chop shallots; seed and finely chop red pepper; slice mushrooms thinly, peel and grate green ginger; chop water chestnuts; shred cabbage finely.

  2. Put all prepared ingredients into bowl. Add pork mince, sherry, soy sauce sugar and salt; mix well.

  3. Heat oil in pan, cook pork mixture 3 to 4 minutes, stirring. Remove from pan, cool.

  4. Put cornflour and water into bowl, mix well. Spoon tablespoonfuls of pork mixture evenly across one corner of spring roll wrapper, roll up in an envelope shape making sure edges have been brushed with cornflour mixture.

  5. Put into deep hot oil, fry until golden brown and cooked through, approximately five minutes. Makes about 25.

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