[Ingredients]
1 packet spring roll skins
1 beaten egg
1.2 litres groundnut oil for deep frying
[Filling]
100g shelled and deveined prawns - minced/very finely chopped
100g minced pork
1 1/2tbsp groundnut oil
2tbsp coarsely chopped garlic
1tbsp finely chopped fresh root ginger
1 1/2tbsp light soy sauce
1tbsp shaoxing jiu (shaoxing rice wine)/dry sherry
3tbsp finely chopped spring onion
1tsp salt
1/2tsp ground black pepper
225g finely shredded Peking cabbage
25g soaked dried Chinese mushrooms - remove stems and finely shredded
[Marinade]
1tsp light soy sauce
1tsp shaoxing jiu (shaoxing rice wine)/dry sherry
1tsp sesame oil
1/2tsp salt
1/2tsp ground black pepper
[Dipping Sauce]
150ml water
2tbsp sugar
3tbsp Chinese white rice vinegar/cider vinegar
3tbsp tomato paste/ketchup
1tsp salt
1/4tsp ground white pepper
Cornstarch solution (1tsp + 2tsp water)
[Steps]
In a saucepan, combine all sauce ingredients except starch. Bring to boil then stir in starch and cook for 1min.
Remove from heat and leave to cool.
Filling. Combine prawn and pork with marinade ingredients in a small bowl.
Heat wok over high heat. Add in 1 1/2tbsp oil and wait for it to turn very hot and slightly smoking.
Add garlic and ginger, stir fry 20secs.
Add the rest of the filling ingredients + prawn mixture and stir fry for 5mins.
Place filling in a colander to drain and cool.
Place 3 to 4tbsp of filling near the edge of the skin, fold in the sides and roll it up tightly.
Brush the end with some egg and seal it up tightly.
Rinse out the wok and reheat it over high heat. Add in enough oil for deep frying.
When oil is hot and slightly smoking, gently drop in as many spring rolls as possible. Fry them until golden brown, about 4mins.
Drain them on kitchen towels. Serve hot with dipping sauce.