24 sheets prepared spring roll wrappers
(frozen), each 20cm (8 inches) square
100g (3.5 oz) raw prawns
100g (3.5 oz) chicken or pork meat
100g (3.5 oz) yam bean (bankuang), or
1 medium carrot
2 squares hard beancurd
8 spring onions
24 lettuce leaves
4 cloves garlic, crushed
4 green chilies, sliced
pinch monosodium glutamate (optional)
sugar to taste
3 tbsp sweet bean paste
1 small cucumber, shredded
2 cloves garlic
2 fresh red chilies
1 tsp salt
1.5 tsp sugar
1/3 cup vinegar
1.5 tsp water
sauce. Mince garlic and chilies and mix with remaining ingredients,
stirring until sugar dissolves. Add water and pour into several small
and chicken or pork meat and set aside. Peel and grate yam bean or potato.
Put into a saucepan, cover with water and boil till tender. If potato is
used, put in a bowl and cover with boiling water. Stand till slightly
cover with boiling water and cook gently for 2 minutes. Reserve liquid.
Lighting oil a small omelette pan. Beat eggs and pour into the pan. Cook
until firm, remove and cool, then shred finely.
Add a little
more oil to the pan and fry beancurd for 2-3 minutes, turning once, then
remove from pan. Cool slightly, then shred. Shred spring onions. Wash
lettuce leaves and wipe dry.
Heat 3 tbsp oil
in a large pan and add minced pork or chicken and prawns. Add garlic and
fry until meat changes color. Season with chilies, spring onions,
monosodium glutamate (if used), salt and pepper. Cook for 2-3 minutes,
stirring occasionally. Add strained vegetables, sugar and bean paste. Cook
for 4 minutes, then mix in shredded cucumber and beancurd. Stir
continually on high heat for 3 minutes. Pour in a little of the stock in
which carrots were cooked, adding just enough to moisten filling. Remove
from heat and cool.
lettuce leaf on each spring roll wrapper. Top with a generous spoonful of
filling and garnish with shredded omelette. Roll up carefully and stick
edges down by wetting well, or prepare a paste of cornflour and boiling
water and use this to stick down the flaps.
Heat 5cm (2
inches) oil to smoking point, lower heat slightly and put in spring rolls,
several at a time. Fry to a deep golden brown. Remove from oil, drain on
absorbent paper. Serve with the sauce.