Ingredients:
- 200 g of pork
- 200 g of bean sprouts
- 30 g canned bamboo sprouts
- 1 yellow pepper
- 3 spring onions
- 1 teaspoon of cornstarch
- 2 teaspoons of soy sauce
- 2 teaspoons of cane sugar
- 1 teaspoon of sesame oil
- 1 teaspoon of sunflower oil
- 2 teaspoons of water
- Sunflower oil
Dough:
- 130 g of flour
- 6 tablespoons of corn flour
- 3 tablespoons of sunflower oil
- 500 ml of water
How to make spring rolls?
Chop the pork.
Mix it with soy sauce, sesame oil and sugar in a bowl, then cover it and put it in the fridge for an hour.
Peel and chop the onion. Wash the peppers and cut them into cubes.
Heat the sunflower oil in a wok, add bamboo and bean sprouts, paprika and spring onions. Fry the whole thing for 5 minutes. Then add the marinated meat and fry for another 5 minutes.
Mix the cornmeal with water and pour it into the wok.
To make spring roll dough, mix the corn and wheat flour, gradually adding water. We should get a delicate, flowing dough.
Heat the oil in a small frying pan and pour the dough into a thin dough. We fry it for 3 minutes. Repeat the action until we run out of dough.
In the centre of each ready-made dough, we put two tablespoons of the wok stuffing. Moisten the edges with water, fold the sides of the dough inwards and roll it up.
Heat up a large amount of oil in a wok. Fry the spring rolls in deep oil for 4 minutes until golden brown.
Then, using a slotted spoon, take out the spring rolls and put them on a previously prepared paper towel to let them dry.
It is best to serve the spring rolls hot.
Tip:
For the preparation of spring rolls, we recommend wok NATUR.
