Deep Fried Spring Rolls - by Philip Lam
This spring rolls recipes is fantastic to make as a side dish and is packed with flavor. Makes 20.
Ingredients
- 3 oz of pork mince
- 3 oz of chicken mince
- 2 oz of shrimp, chopped
- 2 cups of vegetable oil
- 2 tablespoons of sesame oil
- 1 tablespoon of soy sauce
- 4 spring onions, chopped
- 1 tablespoon of fresh ginger, chopped
- 2 garlic cloves, chopped
- 1 cup of cabbage, chopped
- 3 tablespoons of sugar
- 20 spring roll wrappers
- 1/4 cup of vinegar
Cooking Instructions
To make the filling for the spring rolls, heat oil in a large frying pan or wok. Add the garlic and cool for 30 seconds, until browned. Add the chicken, pork and shrimp, and continue to stir fry for 1 minute, until the meat has softened and changed color. Place the salt, sugar, and some soy sauce into the meat mixture and continue to stir fry for 2 minutes. Remove from he heat and transfer the meat mixture to a bowl. Set aside.
Spoon 2 tablespoons of filling in each egg roll. Place some water on the edge of each wrapper so you can seal them easily.
Heat 3 cups of cooking oil in the same wok or you can use a deep frying pan. When the oil is very hot, add the spring rolls, one at a time. Deep fry them in batches of 10.
Transfer the spring rolls to a serving plate with spring onion and parsley on top as garnish.
