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Dans la lune

December 16, 2017

Creamy pork spring rolls

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Creamy pork spring rolls

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Persons
4
Creamy pork spring rolls

Ingredients

  • 500g ground pork
  • 2 garlic cloves - finely chopped
  • 15g fresh ginger - finely chopped
  • 2 batch coriander (130g) - washed and finely chopped

- Ingredient A -

  • 1/2 tsp fine salt
  • 20g butter
  • 1/2 tsp sugar
  • 1/2 tbsp soy sauce
  • 3 tbsp plain flour or cake flour (T45)

- Ingredient B -

  • 100g milk
  • 100g sour cream

For the sealing paste

  • 3 tbs flour - mix with 6 tbsp water
  • 1 packet of spring roll wrap (20 papers)

Instructions

  • 1. In a frying pan, heat 1tbsp oil and fry garlic and ginger until fragrant. Add ground pork, continue stir frying until no longer pink. Add coriander and cook until it becomes wilted.
  • 2. Add the ingredient A to season, mix well to combine evenly. Add flour and stir for a few more minutes.
  • 3. Add the ingredient B (milk and sour cream) and continue stirring to thicken the sauce for about 1 to 2 mins. Let it cool down to room temperature.
  • 4. Carefully peel off a spring roll wrapper and place a spoon of filling on the bottom of wrapper. Roll up halfway, and then fold the both sides in and roll up again to finish. Seal with the sealing paste.
  • 5. Pour enough oil in a wok or large saucepan and heat over medium high.Try to dip a chopstick in the oil : When small bubbles start to form around it, it means the oil is hot enough to use. Gently place a few spring rolls at at time in the oil and cook, turning them occasionally to brown evenly. Transfer to paper towels to drain.
  • Repeat with remaining spring rolls.
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https://www.atelierlalune.com/2017/12/creamy-pork-spring-rolls/

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