Spring rolls stuffed with bamboo shoots and meat balls
Ingredients :
250 g canned or cooked fresh bamboo shoots, drained
100 g french beans
5 meat balls, 150 g (supermarket, market)
4 shallots, 40 g
2 cloves garlic, 10 g
2 red chillies, 20 g
2 green chillies, 20 g
2 Tbs cooking oil, 20 ml, for stir frying
50 g mung bean sprouts, cleaned
1 tsp salt, 4 g (or to taste)
1 tsp ground pepper, 3 g (or to taste)
1 tsp sesame oil
20 fresh spring roll wrappers
50 g wheat flour, diluted with 50 ml water
300 ml cooking oil, for frying
Method :
- Cut bamboo shoots, french beans and meat balls julienne.
- Cut shallots, garlic, red and green chillies finely. Stir fry until aromatic. Add ingredients of Step 1 and mung bean sprouts.
- Season with salt, ground pepper and sesame oil. Devide into 20 portions.
- Place a portion of filling diagonally across the centre of each wrapper. Fold over the lower flap, then the two sides and roll up. Close final ends with some diluted wheat flour.
- Deep fry in medium hot oil for about 8 minutes. Serve hot.
Note :
20 servings.
Source : Magazine Selera, March 1994
