Definitely a hit with anyone to enjoy these spring rolls with chilli dipping sauce or just a pot of Chinese tea.
Author Ann Low
Prep Time 30mins
Cook Time 10mins
Total Time 40mins
Course Dim Sum, Snacks
Cuisine Asian, Chinese
Servings 5spring rolls
120gground pork (minced pork)with fat
80gprawn meat, bash and roughly chop
150gChinese chivesremove the hard end and cut to 0.5cm length
5sheetsspring roll wrappers8.5 x 8.5 inch
1/2tbsplight soy sauce
dash of pepper
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 togeher. 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.
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.