Spring Rolls

Chun Juan

MAKES15-20

1packet spring roll skins, preferably the shanghai type

25g Chinese dried mushrooms

125g raw peeled prawns, minced

125g minced pork

12 tablespoons groundnut or vegetable oil, plus 1.2 litres(2 pints) for deep-frying

2tablespoons finely chopped garlic

1tablespoon peeled and finely chopped fresh root ginger

1ktablespoons light soy sauce

1tablespoon Shaoxing rice wine or dry sherry

3 tablespoons finely chopped spring onions

1teaspoon salt

1teaspoon freshly ground black pepper

250g Chinese leaves, finely shredded

1egg, beaten

Sweet and Sour Sauce, to serve

1teaspoon light soy sauce

1teaspoon shaoxing rice wine or dry sherry

2teaspoon salt

Va teaspoon cornflour

2teaspoon sesame oil

4teaspoon freshly ground black pepper

There are two types of spring roll skins: the smooth, heavier, noodle-type Cantonese style and the transparent, lighter, rice paper-type Shanghai style, which I prefer.

1. If the spring roll skins are frozen, make sure that they are thawed thoroughly. Soak the mushrooms in warm water for 20 minutes, drain them and squeeze out any excess liquid. Remove and discard the stems and shred the caps.

2. Combine the prawns and pork with all the marinade ingredients in a small bowl.

3. Heat a wok over a high heat until it is hot, then add the 1 Va tablespoons oil. When the oil is hot and slightly smoking, add the garlic and ginger and stir-fry for 20 seconds. Add the rest of the ingredients except the beaten egg and sauce and stir-fry for 5 minutes. Leave the mixture to cool thoroughly.

4. Place 3-4 tablespoons of the filling on each spring roll skin, fold in each side and roll up tightly. Use the beaten egg to seal the edge.

5. Clean the wok and reheat over a high heat until it is hot, then add the oil for deep-frying. When the oil is hot and slightly smoking, gently drop in as many spring rolls as will fit easily in one layer. Carefully fry the spring rolls for about 4 minutes until golden brown on the outside and cooked inside, adjusting the heat asnecessary. Remove with a slotted spoon and drain on kitchen paper. You will need to cook the spring rolls in several batches.

6. Serve them at once, hot and crispy, with the sweet and sour sauce on the side for dipping.

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