Directions
- 1Add oil all around the wok.
- 2Add onions.
- 3Add dehydrated garlic.
- 4Add pork mince.
- 5Fry this up for a couple of minutes.
- 6Add cabbage and celery.
- 7Give it a toss.
- 8Add carrot.
- 9Add wood ear mushrooms.
- 10When water starts pulling up in the middle, drain it.
- 11Scoop it out and throw back in to get rid of excess moisture.
- 12Season it with chicken powder, sugar, five spice powder, yum yum sauce, and salt.
- 13Add cooking wine and sesame oil.
- 14If it’s still a little bit wet, add potato starch.
- 15Scoop it up onto a tray to cool.
- 16Cut spring roll skin in half.
- 17Fold it so it doesn’t dry out.
- 18Place the filling on top.
- 19Fold the sides in.
- 20Add a bit of starch on top.
- 21Fry for about 3 minutes.
Ingredients
- 1 oil
- 1 cup onions
- 1 tbsp dehydrated garlic
- 1 cup pork mince
- 2 cups cabbage
- 1 cup celery
- 1 cup carrot
- 1 cup wood ear mushrooms
- 1 tbsp chicken powder
- 1 tbsp sugar
- 1 tbsp five spice powder
- 1 tbsp yum yum sauce
- 1 tbsp salt
- 2 tbsp cooking wine
- 1 tbsp sesame oil
- 1 tbsp potato starch
- 20 spring roll pastry
Equipment
wokladleknifecutting boarddeep fryerspoon
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