Tuesday, January 02, 2007

Spring Roll Filling


I made around 80 spring rolls for the New Year. I did not end up taking a picture of the final product but here is the recipe for the filling.

Ingredients: 1/2 large cabbage (shredded)
minced pork
3 carrots (finely chopped)
2 white onions (finely chopped)
1 cup peas
1 cup corn
2 red chillis (sliced)
2 tbs soya sauce
2 tbs oyster sauce
1 tbs sesame oil
salt and pepper

1. Marinade pork with 1/2 tsp sesame oil, 1 tsp soya sauce and 1 tsp oyster sauce. Cook over low heat in saucepan until the pork is cooked well. Drain and set aside.
2. Heat oil and fry onions until soft. Add cabbage, chilli and carrots. Put in 1/2 cup of water and let vegetables simmer. When water dries up, add corn and peas. Add sesame oil, oyster sauce and soya sauce.
3. Pour the meat into the mixture and give it a final stir. Season to taste.
4. The filling should be cooled for 1/2 a day before being used for spring rolls.

Verdict: The filling tasted good and complemented the spring roll wrappers. Spring rolls go very well with sweet chilli sauce.

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