The Australian Women’s Weekly Food Magazine - - Snuggle Up Make-ahead -

300g re­served cooked pork (see

Braised Pork Neck recipe, left) 8 re­served mush­rooms (see Braised

Pork Neck recipe, left)

60g dried ver­mi­celli rice noo­dles 1 ta­ble­spoon peanut oil

2 cloves gar­lic, crushed

2cm piece fresh gin­ger (10g),

cut into long, thin strips

4 green onions, sliced thinly

2 long fresh red chill­ies, seeded,

chopped finely

1 trimmed stalk cel­ery (100g),

cut into long, thin strips

2 medium car­rots (240g),

cut into long, thin strips

1 cup (250ml) re­served cook­ing liq­uid

(see Braised Pork Neck recipe left) ¼ cup chopped fresh co­rian­der

300g packet spring roll wrap­pers veg­etable oil, for deep-fry­ing ½ tea­spoon sesame oil

1 Shred pork and thinly slice mush­rooms. Place ver­mi­celli in a heat­proof bowl; cover with boil­ing water, stand un­til just ten­der, drain. 2 Heat peanut oil in a large fry­ing pan over medium heat; cook gar­lic, gin­ger, onion and half the chilli, stir­ring, for 2 min­utes. Add cel­ery and car­rot; cook, stir­ring, for 2 min­utes or un­til soft. Stir in ⅓ cup (80ml) of the re­served cook­ing liq­uid, with pork, mush­room, ver­mi­celli and 2 ta­ble­spoons of the co­rian­der; cool.

3 Place a spring roll wrap­per on work sur­face with a point fac­ing you. Place ¼ cup of mix­ture on lower half of wrap­per, fold sides into the cen­tre and roll up firmly. Moisten end of wrap­per with water to se­cure. Re­peat with re­main­ing wrap­pers and fill­ing.

4 Fill a large saucepan one-third full with veg­etable oil; heat to 180°C/160°C fan (or un­til a cube of bread turns golden in 15 sec­onds). Deep-fry spring rolls, in batches, un­til golden brown and heated through. Drain on pa­per towel.

5 Skim fat solids from re­main­ing re­served cook­ing liq­uid. Place liq­uid in a small saucepan; bring to the boil. Trans­fer to a small bowl; cool. Stir in re­main­ing chilli, re­main­ing co­rian­der and sesame oil.

6 Serve deep-fried spring rolls with dip­ping sauce.

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