Saturday, June 30, 2007
po pia : deep-fried spring rolls
Po Pia : Deep-Fried Spring Rolls
1 pack frozen spring roll wrappers
1 pack of vermicelli, soaked 20 mins in water, cut
4 chinese dried mushrooms, soaked 20 mins in water
1 tablespoon finely chopped coriander roots and stems
1 tablespoon of black pepper
1 tablespoon chopped garlic
2 tablespoons of olive oil
1/2 cup of finely chopped bamboo shoots
1 small carrot, finely grated
1 cup of bean sprouts, chopped
1 cup of finely minced pork or chicken
2-3 tablespoon soy sauce
a pinch of sugar
vegetable oil for deep frying
*using a mortar, pound the coriander root, black pepper and garlic until finely blended.
* in a pan, heat olive oil
* add the paste (mixed of coriander root, black pepper and garlic), fry till aromatic
* add minced pork, keep stirring to break the pork
* add bamboo shoot
* add carrot
* add dried mushroom
* add vermicelli & bean sprout, keep stir-frying
* season with soy sauce and a very little of sugar
* remove into the mixing bowl and keep aside to cool it down a bit
*place a spring roll wrappers on the flat board and put a full tablespoon of pork in the centre.
*wrap filling of stir-fried the minced pork/chicken. (if you cook both of them a the same time, wrap them in different style. so, you know which is pork or chicken)
*if the spring rolls wrapper does not seal well, use egg yolk to help seal the wrapper.
*deep fry in hot oil for 3-5 minutes until golden.
*drain on paper to absorb the excess fat.
*serve with sweet plum sauce