Deep fried spring rolls (Por Pie Tord)
| ¼ Cup | Glass noodles (roughly cut) |
| 1 – 2 | Garlic (finely sliced) |
| ¼ Cup | Bean sprouts |
| ¼ Cup | Chicken, minced |
| ¼ Cup | Cabbage, shredded |
| ¼ Cup | Carrots, shredded |
| Spring roll wrappers (frozen not dried) | |
| Vegetable oil for deep frying | |
| Seasoning Sauce | |
| 1 Tab | Oyster sauce |
| ½ Tab | Soy sauce |
| Pinch (or 2) | White sugar |
| Pinch | White pepper powder |
Plain flour and water mixed for glue on wrappers
- Add 1 tab of vegetable oil and garlic in wok. Fry until fragrant
- Add chicken and fry until cooked
- Add all vegetables, cook briefly. Add all seasoning ingredients. Taste and season further if required
- Add glass noodles and cook briefly (1-2 minutes, until cooked)
- Put mix on plate and allow to cool
Rolling spring rolls
- Place wrapper on flat surface shinny side down (side that is less pitted)
- I’ve tried to put together a rundown of how to roll this but it is taking way too long. If you want to know you’ll have to have me round and give me alcohol J. Here it is in words…
- With wrapper point facing you put 1 heaped tablespoon of fill in the second quarter from the bottom (fill should not be over the ½ way point).
- Fold the first ¼ over the fill so that it touches the midpoint and use that to press and roll back making the fill into more of a round fill.
- Holding the fill tight roll until you pass the midpoint and then fold the two sides in so they roll under.
- In the last quarter get some paste and ‘glue’ the tail to the roll. Put on a tray with the joint facing down so that it has chance to stay stuck.
- Fry in vegetable oil until brown
- Serve with sweet chilli sauce (recipe to follow once I find it but really simple and tasty)