Dim Sum Recipe - SPRING ROLLS

Ingredients

• 15 large sheets spring roll pastry

• 3 Chinese mushrooms (soaked in warm water for 20 minutes, or fresh mushrooms )

• 1 chicken breast fillet, ground

• 1/4 lb (110g) pork, ground Oil, for frying

• ½ lb (225g ) water chestnuts, finely chopped

• 1/3 ob (150g) bamboo shoots

• ¼ ob (110g) Chinese barbecued pork (char sui) or ham, diced

• 1 small carrot , finely chopped

• 2 ½ tbsp (40ml) all-purpose flour mixed with 2 tbsp (30ml) water

• Sweet and sour sauce, to serve

Seasoning  

• 3 tbsp (45ml) oyster sauce

• 1 tsp (5ml) salt

• 2 tsp (10ml) sugar

• 2 tsp (10ml) light soy sauce

• 1 tsp (5ml) wine

• ¼ tsp (1ml) pepper

• ¼ tsp (1ml) sesame oil

• 1 tbsp (15ml) cornstarch mixed with 1 tbsp (15ml) water

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 Method:   

1. Steam mushrooms, remove stem s and finely chop caps. Marinate chicken and pork with 1 tbsp combined seasonings for 10 minutes and set aside.

2. Heat oil in a pan, sauté water chestnuts and bamboo shoots and set aside.

3. Heat another pan with oil and pour in marinated meat and Chinese barbecued pork to sauté. Add mushrooms, carrot, water chestnuts and bamboo shoots, and seasonings. Mix well with combined cornstarch and water and let cool completely before wrapping in pastry.

4. Cut the spring roll sheets diagonally to make triangles. Out each pastry triangle flat on table, place tbsp of filling in center of pastry and fold in two corners to the opposite edge. Roll from the filled end, using flour and water paste to seal the third corner.

5. Pour oil in a heated pan, put spring rolls in hot oil to deep-fry until golden brown. Serve with sweet and sour sauce.