Chive Spring Rolls
Definitely a hit with anyone to enjoy these spring rolls with chilli dipping sauce or just a pot of Chinese tea.
Ingredients
- 120 g ground pork (minced pork) - with fat
- 80 g prawn meat, bash and roughly chop
- 150 g Chinese chives - remove the hard end and cut to 0.5cm length
- 1 egg - beaten
- 5 sheets spring roll wrappers - 8.5 x 8.5 inch
Seasoning
- 1/2 tsp salt
- 1/2 tbsp light soy sauce
- 1 tbsp sesame oil
- dash of pepper
Instructions
- Heat frying pan with oil and add beaten egg. Stir fry the beaten egg to break up to pieces, dish up and leave to cool.
- Filling - combine ground pork and prawn meat together. Add seasoning and mix well followed by chives and scrambled egg. Stir well again and chill chive mixture in the refrigerator for 15 minutes.
- Lay out the spring roll wrapper and add about 2-3 tablespoons of chive filling on top. Fold uncovered sides inward, rolling the wrappers closed tightly. Moisten the edge with some corn starch solution to seal (1 tsp corn starch + 1.5 tsp water).
- Heat up oil and deep fry the spring rolls at medium heat until golden brown about 2-3 minutes. Drain and serve immediately.
Notes
To freeze the spring rolls - arrange them in single layer with some gap in between on a sheet of parchment paper with a tray and freeze for about an hour. Then put all into a plastic bag without fear of the spring rolls sticking to each other.
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