Chinese spring rolls

A crunchy appetizer for lovers of delicate flavors and skillful balance between sweet, sour, and salty.

sheetsof thin dough pastry
200 grams of minced pork
1 chinese cabbage
1 onion
1 carrot
1 teaspoon of ginger
chinese soy sauce
vegetable oil
1 teaspoon of sugar
salt and pepper

Cut the onions into rings, celery into small pieces, carrots into narrow strips, and ginger, and fry it all on a little vegetable oil. When the vegetables get tender, add in some minced pork and a bit of Chinese soy sauce. Then sprinkle the mixture with salt, pepper, and add sugar to it. At the end of cooking put the chinese cabbage sliced into strips in the mixture too.

Stretch the dough for the pastry – brush it with oil and fill the mixture. Bend the dough into thin rolls and fry it on very hot oil in a wok for four minutes.

Lay the crunchy rolls on kitchen paper to remove excess fat, and serve them with soy sauce.

Manman chi!

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