These large parcels are packed full of beansprouts, and can be eaten alone or dipped in your favourite sauce.
PREP 30 MINS
COOKING TIME 25 MINS
6 baby corn, quartered lengthways
30g bamboo shoots, roughly chopped
220g shredded char siu pork (available in Chinese supermarkets or see Char Siu Puffs recipe in my book)
8 x 22cm frozen spring roll wrappers, defrosted
FROM THE STORE CUPBOARD:
Oil for frying
3 tbsp light soy sauce
1 tsp salt
1⁄2 tsp white pepper
2 tsp sugar
- Place a wok over a high heat until hot. Add 1 tablespoon of oil along with your beansprouts and stir-fry for 1 minute before adding the baby corn and bamboo shoots. Stir-fry for a further 1 minute and then add the shredded pork, soy sauce, salt, pepper and sugar.
- Continue to stir-fry for a few more minutes until everything is well combined and cooked all the way through. Place a colander over a large bowl and tip the mixture in to cool and drain.
- Once the mixture has fully cooled, place a spring roll wrapper on a board with one corner pointing towards you and brush the edges with water. Spoon 2-3 generous tablespoons of mixture into the centre of the wrapper. Fold the bottom corner up over the filling, fold the side corners in to enclose the filling and create a large fat sausage shape, then roll towards the final corner. Use a little more water to help seal the wrapper. Repeat with the remaining wrappers and filling.
- Pour enough oil into a deep-sided wok so that once the pancake rolls are added they can float. Heat the oil to 170C and cook the spring rolls, two at a time, for 7-9 minutes, or until golden brown.
- Remove the rolls from the oil and place on a wire rack or a plate lined with kitchen paper. Once all the pancake rolls are cooked, serve hot.
TIP If you’re making ahead, the unfried rolls can be frozen for up to a month in a sealed container. Uneaten fried rolls can also be stored in a sealed container in the fridge for up to 3 days and enjoyed as a cold snack. The cooked rolls may lose some of their crispness in the fridge but can be refreshed with a second flash in the wok or baked in the oven on a wire rack; however, please make sure the contents are fully reheated before eating if using either method.
Now get all the recipes…
Chinese Takeaway in 5 by Kwoklyn Wan is published by Quadrille, price £15. To order a copy for £13.20 until 31 January, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £15.