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Cantonese spring rolls with pork and shrimp
Egg-free. Dairy-free. Nut-free. Sugar-free.6 dried black mushrooms 225g (4 oz) lean pork 1 tblsp soy sauce ¼ tsp sesame oil A pinch of cornflour or rice flour 10 medium raw prawns, shelled and de-veined or 10 cooked prawns 1 tblsp rice wine or dry sherry 1 tsp cornflour or rice flour 60-75g (2-3 oz, 1 US cup) bean sprouts half a red pepper 4 spring onions a small carrot 100g (3½ oz, 1 US cup) shredded Chinese cabbage 2 tblsp oyster sauce 1 tblsp rice wine or dry sherry 2 tblsp dark soy sauce 1 tsp sesame oil 1 tsp chopped garlic 1 tsp chopped ginger 24 spring roll wrappers oil for frying Dipping Sauces: plum sauce or duck sauce Chinese hot mustard
Soften the mushrooms by soaking in hot water for 20 to 30 minutes.
Cut the pork into matchsticks. Mix with 1 tblsp soy sauce, sesame oil and a pinch of cornflour or rice flour. Marinate for 15 minutes.
Rinse the prawns under warm running water. Pat dry with paper towels. Chop finely. Mix with the 1 tblsp rice wine or dry sherry and 1 tsp cornflour or rice flour. Marinate for 15 minutes.
Rinse the mung bean sprouts and drain thoroughly. Wash the red pepper, de-seed and chop into smallish dice. Wash and chop the spring onions. Wash and shred the carrots and cabbage.
In a small bowl, mix together the oyster sauce, 1 tblsp rice wine or dry sherry, soy sauce and sesame oil. Set aside.
Drain mushrooms and squeeze out any excess water. Cut off the stems and slice finely.
Stir fry the garlic in 2 tblsp hot oil until fragrant. Add the pork. Stir fry until it turns white and is about 80 percent cooked through. Remove from wok and drain on paper towels.
Add more oil if necessary, and when it is hot, add the ginger. Stir fry until fragrant. If using raw prawns, add them and stir fry until they turn pink. Remove from the wok and drain.
Add more oil if necessary, and when it is hot, add the vegetables, one at a time, beginning with the mushrooms, then the red pepper, cabbage, spring onions, shredded carrot and bean sprouts.
Add the sauce to the wok. Add the pork and prawns to the pan. Heat through. Remove and cool.
Pre-heat the oil for deep-frying to 180ºC (360ºF) while preparing the spring rolls.
Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with water or a cornflour or rice flour and water paste. Place approximately 2 tblsp of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.
Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.
Serve the spring rolls with the plum sauce and hot mustard for dipping.
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