1 packet of spring roll wrapping
225g tare root
110g pork brisket
110g shrimp meat
40g Chinese mushroom
1/2 tsp five-spice powder
1/2 tsp pepper
1 tsp each of salt, sugar and corn flour
Shred the tare root, Chinese mushrooms and pork brisket; wash the shrimp meat.
Deep-fry the tare root until it is cooked, then saut~ the shrimp meat, remove and set aside .
Stir-fry the pork and Chinese mushrooms until done but keep stewing for a while. Add the salt, sugar, pepper and five- spice powder until it boils, then add the thickening; put in the shrimp meat and tare root, stir well to make the filling.
Put a little filling into each spring roll wrapping and roll it up, seal the opening with a little corn flour solution.
Heat some oil in a wok until 150"C, then deep-fry the spring roll over low heat until it turns light golden brown, turn the heat up and fry a while longer before removing.
|Ingredients||Cook the taro root and shrimp meat||Put the filling in the wrapping and wrap it up nicely|