Spring rolls

Friday - - Front Page -

Prep time: 10 mins Cook­ing time: 30 mins Makes 8 1 tbsp oil, plus ex­tra for deep-fry­ing 200g beef mignon fil­let, cut into thin strips 1 tbsp soy sauce 1 tbsp five-spice pow­der 4cm piece of root gin­ger, grated 75g bean sprouts 2 large spring onions, finely sliced 1 small car­rot, thinly sliced 1 tbsp oys­ter sauce 16 ready-made large spring roll pas­try sheets, thawed if frozen 1 egg yolk, beaten oil, for deep fry­ing

1 To pre­pare the fill­ing, heat the oil in a wok, then add the beef and stir-fry for 1-2 min­utes. Sea­son with soy sauce and five-spice pow­der, then re­move from the wok and set aside to cool for 10 min­utes.

2 In a bowl, mix to­gether the gin­ger, bean sprouts, spring onions and car­rot, then add the cooled beef. Sea­son with oys­ter sauce, salt and pep­per. Stir well to com­bine.

3 Stack two spring roll wrap­pers (the ex­tra thick­ness will pre­vent the skin from break­ing) and po­si­tion in such a way that one of the short sides is close to you.

4 Spoon about two ta­ble­spoons of the fill­ing near the side close to you. En­sure there is space on ei­ther side of the fill­ing, as well as on the side close to you. Brush each cor­ner of the wrap­per with a lit­tle wa­ter. Fold the sides over the fill­ing and then care­fully roll the wrap­per tightly to­wards the top cor­ner. Tuck the top edge in and seal it with a bit of egg yolk. Re­peat to make the re­main­ing spring rolls.

5 Heat a clean wok over a high heat and fill to a quar­ter of its depth with oil. Heat the oil un­til a cube of bread dropped in siz­zles and turns gold­en­brown in 15 sec­onds.

6 Slip spring rolls into the oil in small batches and deep-fry for 2-3 min­utes, or un­til golden-brown. Re­move with a slot­ted spoon and drain on kitchen pa­per. Serve im­me­di­ately with a dip of your choice.


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