Creamy pork spring rolls
Persons
4
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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