Spring Rolls Recipe

----175g/6 oz cooked pork, chopped---

----75g/2 3/4 oz cooked chicken , chopped

-----1 tsp light soy sauce-------

-----1tsp light brown sugar------

-----1tsp sesame oil--------

-----1 tsp vegetable oil----------

------225g/8 oz beansprouts-------

-----25g/1 oz canned bamboo shoots, drained, rinsed and chopped----

-----1 green (bell) pepper , seeded and chopped------

-----2 spring onions (scallions), sliced--------

-----1 tsp cornflour (cornstarch)-------

------2 tsp water-------

-------Vegetable oil, for deep-frying

Skins:

----125 g/4(1/2) oz | 1 (1/8) cups plain (all-purpose) flour ----

----5 tsp cornflour (cornstarch) -----

----450 ml/16 fl oz/ 2 cups water

----3 tbsp vegetable oil-------

Cooking:

1) Mix the pork, chicken, soy , sugar and sesame oil. Cover and marinate for 30 minutes. Heat the vegetable oil in a work . Add the beansprouts, bamboo shoots, (bell) pepper and spring onions (scallions) and stir-fry for 2-3 minutes .Blend the cornflour (cornstarch) with the water and stir mixture into the wok. Cool.

2) To make the skins, mix the flour and cornflour (cornstarch) and gradually stir in the water , to make a smooth better . Heat a small ,oiled frying pan (skillet). Swirl one-eighth of the batter over the base and cook for 2-3 minutes. Repeat with the remaining batter . Cover with a damp tea towel (dish cloth)

3) Spread out the skins and spoon one-eighth of the filling along the centre of each . Brush the edges with water and fold in the sides, then roll up.

4 ) Heat the oil for deep-frying in a wok to 180 degree / 350 o F. Cook the spring rolls, in batches, for 2-3 minutes , or until golden and crisp. Remove from the oil with a slotted spoon and drain on absorbent kitchen paper (paper towels). Serve

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