At last, the Spring Rolls. We had them as part of a banquet last night.
Jeekinz – any cut with a lot of fat and bone which add flavour to the meat.
Ingredients: One Packet of spring roll pastry (large), 2 or 3 different vegetables (carrot, cabbage, bok choy, spinach, celery – anything in the fridge really) approx 200 gms in weight, 200 gms meat (it can be any meat you choose, beef, lamb, chicken, duck or it can be tofu). The meat can be minced or whole pieces.
Seasoning: Vegetable oil for a deep fryer or saucepan, 1 teaspoon of regular Soya sauce, some salt.
Preparation: cut the vegetables and the meat into thin strips, add the Soya sauce to the meat and mix. Mix the meat and vegetables together and stir fry for 3 – 4 minutes. Take the Spring Roll pastry out of the packet. Halve to make two triangles. Peel off one piece. Put a heaped teaspoon of the filling in. Fold to make a cylinder. Moisten each overlapping fold with your finger (the small bowl in the photos is water)
Cooking: Put the oil in the saucepan or deep fryer. Cook in deep fryer as per instructions for approx 5 minutes or until golden brown. Bring the oil in the saucepan to a slow simmer and deep fry for approx 5 minutes or until golden brown. OK, can eat now. Hao Chi.
Photos in Kaixin
Note: Deepfrying in a saucepan is very dangerous
and should only be attempted if you are familiar with the process. Otherwise please get instruction from an experienced cook or chef.
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