Ingredients
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
Garnish:
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
Cooking Method
Step 1
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.
Step 2
When cooked, cut up pork into small pieces and reserve cooking stock. In a food processor, blitz the onion and garlic.
Step 3
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.
Step 4
Fill sauce jar up with water and add to the pot. Cook mixture down for 20 – 30 minutes until it starts to dry out.
Step 5
Add the pork and season with sugar and light soya sauce. The filling should be quite dry with no runny sauce.
Step 6
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.
Step 7
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.
Step 8
Firmly roll spring roll away from the body, folding the sides as you go along. Cut into bite size pieces before eating.
