You’ll love this vintage Chinese spring roll recipe, straight from The Australian Women’s Weekly Chinese Cooking Class book.
These crispy fried spring rolls full of pork, noodles and vegetables make an ideal snack or starter. A great way to use minced pork that you may not have thought of.
Remember these retro recipes from The Weekly’s ‘Chinese Cooking Class’ cookbook? From a gorgeous collectors’ edition, these favourites will taste just as good today as when they were first printed. Choose from ginger beef, lemon chicken and a gorgeous array of spring rolls and soups for an easy, delicious and winning midweek dinners the entire family will adore.
Ingredients
Method
1.Shell prawns, remove back vein and chop prawns into small pieces.
2.Chop shallots, seed and finely chop red pepper and slice mushrooms thinly.
3.Peel and grate green ginger, chop water chestnuts and shred cabbage finely.
4.Put all prepared ingredients into bowl; add pork mince, sherry, soy sauce, sugar and salt, and mix well.
5.Heat oil in pan, cook pork mixture for 3 to 4 minutes, stirring. Remove from pan, cool.
6.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.
7.Put into deep hot oil, fry until golden brown and cooked through (approximately five minutes).
Spring roll wrappers are available at Chinese food stores.
Note
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