春卷 spring roll

Ingredients:

8 pieces spring roll wrapping 春卷皮, 3 oz pork, 3 oz bamboo shoot, 2 mushrooms (soaked)

Seasoning:

1/3 teaspoon salt, 1 teaspoon sugar, 1 teaspoon corn flour, 1 teaspoon light soya, shakes of pepper, few drops of sesame oil.

Method:

  1. Shred mushrooms, bamboo shoot and pork.
  2. Season and marinade for 1/2 hours.
  3. Divide filling into 8 portions; wrap each portion with a piece of spring roll wrapping; roll up and seal the edge.
  4. Deep fry over a medium heat until cooked (approx 10 minutes) and golden brown in colour.
  5. Drain well; serve with Worcestershire Sauce.
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