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A delicious traditional Cantonese appetizer. Wonderful when served with sweet chili sauce.
1. Heat up wok at medium heat.
2. Place 2 tablespoons oil in the wok.
3. Add pork, onion, carrot, pepper, bean sprouts, cabbage, hoisin, soya, sugar and Worcestershire and garlic into the wok.
4. Stir fry all ingredients together until fully cooked.
5. Remove from heat and place mixture into a bowl to cool.
6. Wash wok and place 3-4 cups of warm water into the wok once it is not burning hot. (Preheat oven at this point to 350)
7. Following instructions on the rice paper package to soften the rice paper (you can submerse it in water until pliable—it’s more convenient this way).
8. At this point you can roll 4-5 cilantro leaves into the spring roll with the ingredients.
9. Work with the rice paper one at a time, rolling each spring roll with the ingredients according to the rice paper package instructions before softening another piece of rice paper.
10. Line baking sheet with parchment paper
11. Brush rolls with vegetable oil and lay on tray.
12. Bake at 350 for 20-25 minutes or until golden and crispy
13. Serve with sweet chili sauce and enjoy.
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