Vermicelli pork spring rolls
Serving Size
5 to 6 people
Prep Time
1 hour, 30 minutes
Cook Time
30 minutes
Total Time
2 hours
Ingredients
- 200g Vermicelli bean - rehydrated by soaking in clean warm water for about 10 to15 mins and drain / cut into shorter pieces (about 3 to 4 cm)
- 3 garlic cloves - finely chopped
- 25g fresh ginger - finely chopped
- 1 carrot - julienne
- 120g bamboo shoots or heart of palm
- 300g ground pork
- 100g brown mushrooms - sliced
- Ingredient A -
- 3 tbsp cooking sake or white cook wine
- 1/2 tsp kosher salt
- 1 1/2 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tsp sugar
- 2 tsp chicken bouillon powder or weipa or torigara soup powder
- 100ml water
- 1 1/2 tbsp katakuriko/potato satrch - mix with 2 tbsp water
For the sealing paste :
- 2 tbsp plain flour (T45) - mix with 50ml water
Instructions
- 1. In a frying pan, heat 1tbsp oil and fry ginger and garlic until fragrant. Add ground pork, heart of palm, carrot continue stir frying until no longer pink. Add vermicelli (bean thread type) and cook for another 3 more minutes.
- 2. Remove from the heat and add the ingredient A to season. Cook for a few minutes over medium heat, pour the disolved katakuriko with water and mix well. Then let it cool down to room temperature.
- 3. 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.
- 4. 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.
- 5. 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.
- Serve hot!
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