Thursday, October 23, 2008

Crispy Spring Rolls

A favourite at family gatherings. The last time I made it was for FM's farewell party.

Ingredients for the filling :

1 carrot, shredded
5 dried Chinese mushrooms, soaked and sliced thinly
1 turnip, shredded
20 g wood fungus, soaked and shredded
2 tbsp dried prawns , soaked and drained
salt and pepper

1 pkt spring roll wrappers
egg white

Method :
1) Heat up wok with oil, fry the dried prawns until fragrant, then add in other ingredients. Fry till fragrant. Season with salt and pepper, and thicken with cornflour. Dish up and cool filling.
2) Place filling onto spring roll wrapper, apply egg white at edge and roll up.
3) Heat up oil in wok, and deep fry spring rolls until golden brown.
4) Remove and drain well.
5) Serve with mayonnaise or Thai chili sauce.

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