INGREDIENTS: SERVE 4 PEOPLE
1/ 10 spring roll skins (Soft rice paper roll)
2/ ½ onion, finely chopped
3/ ½ carrot, finely grated
4/ ¼ turnip, finely grated
5/ 100g of cooked peas mashed
6/ 100g of pork, finely chopped
7/ 1 teaspoon of vegetable stock powder
8/ ½ teaspoon of pepper
9/ ½ litre of vegetable oil for deep fried
(Don’t use olive oil for deep fry)
STEP 1: Mix the carrot, turnip, mashed peas then put in cloth to squeeze the liquid into the bowl, can keep that for soup.
STEP 2: Add stock powder, onion, pepper and (pork) in vegetable bowl then mix well.
STEP 3: To roll the spring roll
Place 1 tablespoon of mixture near the edge of rice paper. Fold both sides into the middle then roll it up.
Heat oil to medium hot. Add spring roll (open side down) quickly roll over then fry 3 minutes each side until golden brown.
STEP 5: To drain oil
Stand the spring roll vertical in a sieve.
Do not put in paper.
SERVE WITH SWEET CHILLI