Spring Rolls (mini)
Rolls can be made several hours ahead. Keep covered in the refridgerator, or freeze for up to one month.
Ingredients
Spring Rolls
- 500g pork and veal mince
- 100g button mushrooms
- 115g water chestnuts, drained (canned)
- 4 spring onions
- 1 medium carrot
- 1 tbsp soy sauce
- 1 tsp grated fresh ginger
- 1 garlic clove, crushed
- 2 tsp cornflour
- 1 egg lightly beaten
- 200g packet small spring roll wrapers
- 1 egg white
- oil for deep frying
Sweet and Sour Sauce
- ½ cup bottled sweet and sour sauce
- 2 tsp soy sauce
- ½ tsp grated fresh ginger
Instructions
- Place mice in a bowl. Finely chop mushrooms, water chestnuts and spring onions. Grate carrot.
- Combine mince, mushrooms, water-chestnuts, spring onions, carrot, soy sauce, ginger, cornflour and egg; mix well.
- Spoon 1 tablespoon of mixture evenly across one corner of wraper. Brush edge of wrapper with eggwhite, roll up, folding in ends.
- Deep-fry spring rolls in hot oil until golden brown, drain on absorbent paper. Serve warm with the sweet an sour sauce.
Sweet and sour sauce
- Combine all ingriedients in a small bowl.
