230g carrots (shredded)
1 large tin bamboo shoots (finely shredded)
1 large white turnip (finely shredded)
1 firm tofu (cut into small cubes)
1 jar Wing Yip Yellowbean Sauce
1 medium white onion
4 cloves garlic
170g belly pork
1 packet spring soll sheeets
3 tbsp peanut oil
2 tsp sugar
1 tbsp Wing Yip Light Soy Sauce
4 eggs (made into omelettes and finely shredded)
1 cucumber (Shredded)
Crispy garlic (about 8 cloves chopped and fried)
228g cooked prawns
228g beansprouts (blanched)
cupful of picked coriander leaves
2 heads soft lettuce (cleaned an separated)
Fresh garlic paste (pounded fresh garlic)
Thick chilli sauce
Thick sweet soya sauce
Method - Filling Place belly pork in a about 475ml (2 cups) water and bring to the boil. Lower heat and cook pork for 20 minutes.
When cooked, cut up pork into small pieces and reserve cooking stock. In a food processor, blitz the onion and garlic.
Heat peanut oil in a lidded pot and fry onion garlic mixture until it starts to caramalise. Add jar of yellowbean sauce to the pot and after 2 minutes, the shredded carrot, turnip and bamboo shoots.
Fill sauce jar up with water and add to the pot. Cook mixture down for 20 – 30 minutes until it starts to dry out.
Add the pork and season with sugar and light soya sauce. The filling should be quite dry with no runny sauce.
To make up spring rolls Place two spring roll wrappers on a plate or board and spread (diagonally down the centre in the shape of a cigar) a little thick soy, thick chilli sauce and crushed raw garlic and crispy garlic pieces.
Place some beansprouts on the sauce and then a lettuce leaf on top. Fill lettuce with a tablespoon of cooked filling, then scatter about 5 small cooked prawns on top together with a little shredded omelette and coriander leaves.
Firmly roll spring roll away from the body, folding the sides as you go along. Cut into bite size pieces before eating.