Springrolls

Ingredients:

• 1 pint of olive oil
• 1 large cooked pork chop
• 4 oz. cooked chicken
• 1 tbl soy sauce
• 1 tsp sugar
• 2 tbl sesame oil
• 2 oz. bamboo shoots, cut and blanched
• 2 oz. of water chestnuts, chopped
• 8 oz. bean sprouts
• 1 Chinese mushroom, soaked for 15 minutes in warm water, drained and thinly sliced
• 1 tsp corn flour, combined with a little water 18 square rice paper, soaked for 5 minutes
• salt and pepper
• 1 tsp coriander

Remove the pork from the bone and cut into thin slices. Cut chicken into thin slices. In a bowl, mix together the meats with the soy sauce, sugar and 1 tsp sesame oil and 1 tsp of coriander.

Allow to marinate until required. Heat the remaining sesame oil in a wok and stir fry the bamboo shoots, water chestnuts, bean sprouts and mushroom for about 2-3 minutes, until tender. Then add the meat mixture and the marinade to the wok. Stir well and heat thoroughly.

Stir the corn flour paste to the wok and cook until the sauce has thickened. Place the contents into a bowl and allow to cool completely. This now forms the basis of the spring roll filling. Drain the ricepaper sheets. Place a littl filling on each of the sheets. Fold up the bottom half of each sheet from the corners, then fold over the sideflaps, folding in the filling, brush the edges lightly with the water to seal.

Allow the rolls to dry before cooking. Place ½ litre of olive-or vegetable oil in wok and allow to heat for about 3 minutes. Then place spring rolls in the wok and fry until the surface is light brown in colour.

Turning once or twice but do not allow to over cook. The rolls can then be drained before serving with soy sauce.

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