Cooking. Fried spring roll (Por pia tord)

Fried Spring Roll

 

fried spring roll

 

<Ingredients>

50g	minced chicken (veg:tofu)
20g	minced tofu
100g	bean sprouts or cabbage thinly sliced
20g	shredded carrot
20g	glass noodles, soaked and cut into 1inch lengths
3 cloves	garlic, finely chopped
5	garlic chives, cut into 1 inch lengths
2 tbsp	cooking oil (for filling)
3 cups	cooking oil (for deep frying)
4	spring roll wrappers
1	egg, beaten

 

<Seasoning sauce>

1/2 tbsp	sugar
1/2 tbsp	fish sauce (veg:soy sauce)
1/2 tbsp	soy sauce
1 tbsp	oyster sauce (veg:mushroom sauce)

 

<Sweet chili sauce>

1/2 cup	water
6 tbsp	sugar
2 tbsp	vinegar
1/2 tsp	salt
1-2 cloves	garlic, finely chopped
	red spur chili, finely chopped

 

 

<Method>

 

- Sweet chili sauce

1. Mix the vinegar, sugar, salt and water and then simmer over medium heat until the sauce is thick.

2. Add garlic and chili, boil for 3 minutes over low heat and then remove from hear and let cool.

 

- Spring roll filling 

1. Heat 2 tbsp oil over medium heat, add garlic and fry until fragrant.

2. Add chicken and stir until cooked.

3. Add tofu, seasoning sauce in and mix.

4. Add bean sprouts or cabbage, garlic chives and glass noodles.

5. Stir until all ingredients are cooked and then remove from heat and let cool.

 

how to wrap a spring roll

 

- How to wrap a spring roll

1. Place a spring roll wrapper in front of you with one corner at the bottom. (rough side should be facing up)

2. Place a tablespoon of filling in the bottom of the wrapper in the shape of a thin log leaving a few centimeters at the bottom.

3. Lift the wrapper over the filling and tuck it under. Roll tightly the middle of the wrapper is reached.

4. Fold over the left and right sides and brush the beaten egg along the top. Fold in a little more on both sides and roll until the end of the wrapper.

5. Heat the oil in a wok, turn on medium and deep fry them until crispy and golden brown.

6. Serve with sweet chili sauce.