Fried Spring Rolls Recipe

Fried Spring Rolls Recipe

150g minced topside of beef or chicken

200g carrots, peeled and cut into fine julienne strips

600g sweet turnip or bangkwang, peeled and cut into fine julienne strips

¼ cup water or chicken soup stock

3 + 1 eggs

1 to 1½ teaspoons salt

50 frozen spring roll wrappers, defrosted ½ hour before required

4 cups sunflower oil

Spice mixture:

5 shallots, peeled

4 cloves garlic, peeled

1 thin slice peeled ginger

2 fresh red chilies

Method:

Pound or grind all spice ingredients until fine.  Heat a wok for ½ minute and add 4 tablespoons sunflower oil.  When hot, stir-fry the spice mixture over medium heat until fragrant (takes about 4 minutes).  Add minced meat and stir-fry until color changes.  Add carrots, turnip and water.  Stir-fry for 4 to 5 minutes over medium high heat.  Lower heat and simmer until carrots are cooked but slightly crunchy.  Add salt to taste.  Push vegetable mixture to the sides of the wok.  Break 3 eggs in the center of the wok and scramble them until half-cooked.  Stir into the vegetable mixture until fully-cooked.  Remove, set aside to cool for a few hours at room temperature, or covered in the fridge.  Beat 1 egg in a bowl until fluffy.  Separate the defrosted spring roll wrappers.  On each roll, put 1 tablespoon of the mixture in the center and roll it up; "seal" each roll with a little beaten egg.  Heat the remaining oil in the wok.  Slide in the rolls and deep-fry on each side for about 3 minutes until golden brown and crispy.  Drain rolls on paper towels or in a sieve.  Serve with chili sauce.