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)
METHOD:
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.
STEP 4:
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