Spring Rolls

Total Time: 47 mins Preparation Time: 35 mins Cook Time: 12 mins

Ingredients

• 6 dried mushrooms
• 3 tablespoons peanut oil
• 1 tablespoon sesame oil
• 1 garlic clove, finely grated
• 1/2 teaspoon finely grated fresh ginger
• 250 g lamb, finely chopped
• 250 g raw prawns, de-veined and chopped
• 2 cups shredded chinese cabbage
• 1 cup shredded radish (optional)
• 12 water chestnuts, chopped
• 1 cup chopped bamboo shoot
• 1 cup bean sprouts
• 6 spring onions, finely chopped
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon salt
• 3 teaspoons cornflour
• 1 (12 ounce) packet frozen spring roll wrappers
• oil (for deep frying)

Recipe

• 1 cover mushrooms with hot water for 20 minutes.
• 2 remove stalks and chop mushrooms.
• 3 heat peanut and sesame oil in a wok and slowly fry garlic and ginger for a few seconds.
• 4 add lamb and fry until it changes colour.
• 5 add prawns and continue stirring and frying until they are cooked.
• 6 add prepared vegetables, soy sauce,oyster sauce and salt,combine thoroughly. push mixture to one side and tilt wok so liquid gathers.
• 7 stir in corn flour which has been mixed with a little cold water until smooth.
• 8 cook, stirring continuously, until thick.
• 9 remove wok from heat and mix thickened liquid through the filling.
• 10 allow to cool completely.
• 11 place 2 tablespoons of the mixture at one end of each spring roll wrapper and roll up, turning in the sides so that the filling is completely enclosed.
• 12 dampen edges with water or a mixture of corn flour and water and press to seal.
• 13 fry one or two at a time in deep hot oil until golden brown.
• 14 drain on absorbent paper and serve with chili sauce (if desired).