- 1/4 pound barbequed pork,
- 3 dried black mushrooms
- 1/2 cup mung bean sprouts
- 1/2 medium carrot
- 2 tablespoons chopped red bell pepper
- 2 teaspoons dark soy sauce
- 2 teaspoons oyster sauce
- 2 tablespoons chicken broth
- 1/2 teaspoon granulated sugar
- a few drops sesame oil, to taste
- 2 tablespoons oil for stir-frying, or as needed
- 12 spring roll wrappers
- 1 lightly beaten egg, or 2 tablespoons cornstarch mixed with 1 tablespoon water
- 3 cups oil for deep-frying, or as needed
Method: Cut the barbequed pork into very thin strips. Softened in hot water for 20 to 30 minutes of soaking dried black mushrooms. Squeeze out any excess water and chop finely.
Rinse and drain mung bean sprouts. Peel carrots. Unless you slice 1 / 4 cups.
In a small bowl, dark soy sauce, oyster sauce, chicken broth, combine granulated sugar and sesame oil. Set aside.
Heat a wok over medium high heat are high. Add 2 tablespoons oil. When oil is hot, barbequed pork add. -1 Minute stir fry, then add vegetables. Stir fry for a minute, then push up the side of the wok. Add the sauce in the middle. Heat briefly, then mix with pork and vegetables. Remove wok from heat and allow filling to cool.
Pre heat deep-frying to 360 degrees Fahrenheit, while the oil to prepare spring rolls.
A spring roll wrapper in front of you so that it forms a diamond shape to set. Wet your index beaten egg or cornstarch / water paste all the edges with finger use. Place about 2 tablespoons of filling near the bottom. Roll over once, tuck in sides and then continue rolling. Top Seal.
3-4 deep fry spring rolls in batches, cooking until they are golden brown and crispy (about 3 minutes). A slotted spoon remove and drain on paper towels.
- Follow RecipesDream
- Follow @us
