Saturday, January 24, 2009
Every body likes spring rolls. I don't know why ? I like it a lot too.
1 lb of spring roll sheet
1 cup of mung bean noodle
2cup of minced pork or chicken
1 cup of crabmeat
1/2 of shredded cabbage
1/2 of shredded carrot
1/2 cup of ear mushroom (finely slied)
1 tbsp chopped garlic
1/2 tbsp black pepper
1 tbsp of light soy sauce
1 teasp of chicken flavored broth mix
5-6 cup of cooking oil for deep fry
Sweet chili sauce ( you can get it in the store )
1, Soak the noodle for 10 minutes or until soft, drain and cut into short.
2, Saute the garlic in 3 tbsp of oil until goden and fragrant , add pork or chicken ,crabmeat ,Egg, noodle , mushrooms, black pepper ,light soy sauce and chicken flovored broth mix. Stir until it becomes fairy dry , remove and allow to cool.
3, Place the mixture in the large bowl, add cabbage and carrot and toss to mix well.
4, Spread a spring roll sheet on a flat surface, place 2 tbsp (if the sheep it small)3 to 4 tbsp (if the sheep it large) of the filling in the center, fold both sides of th sheep to cover the filling and roll it tightly.( Usually, when you buy the spring roll sheep, you can see how to cover and tight it on the back of the bag).
5, Preheat the oil over medium- low heat until hot. Deep fry the spring rolls until crispy and golden brown.
6, Remove and drain on the paper tower .
7, Serve hot with sweet chili sauce. (Enjoy)
Tip; The thick batter is made made from 2 tbsp of wheat flour and 1/4 cup of water. Stir over low heat until the batter is done and clear , remove from the heat.