Spring Roll Wrapping

Ingredients

• 40 g shiitake mushrooms
• 240 g raw peeled shrimp
• 240 g pork mince
• 400 g Chinese cabbage
• 6 Spring Onions
• 4 Garlic cloves
• 1 piece ginger (3-4 cm)
• 4 tbsp peanut oil
• 4 tbsp soy sauce
• 2 tbsp white wine or sherry
• Salt
• ground pepper
• 2 Eggs
• neutral oil (for frying)
• sweet chili sauce (for dipping)
• 2 tbsp Soy sauce
• 2 tbsp white wine or sherry
• 2 tbsp sesame oil
• 2 pinches salt
• 2 pinches cayenne pepper

Instructions

1. 1.

   Let the dough sheets thaw under a damp cloth, then process only 2-4 sheets at a time to prevent drying out. Soak shiitake mushrooms in warm water, drain and slice into thin strips. Rinse shrimp cold, pat dry and place in a bowl. Add pork mince. Mix the marinating ingredients together and fold into the meat mixture. Stir several times and let rest. Clean, wash, dry, and finely chop Chinese cabbage. Trim spring onions and finely dice with the light green leek. Peel garlic and ginger and finely mince. Heat peanut oil in a pan or wok, sauté garlic and ginger. Add shiitake mushrooms, Chinese cabbage and spring onions and stir-fry briefly.

2. 2.

   Add shrimp, pork and the marinated mixture. Season with soy sauce, rice wine or sherry and cook for 5 minutes. Taste the filling with salt and pepper, strain into a sieve to drain and let cool completely. Beat eggs and brush the edges of each dough sheet with them. Wrap spring rolls: press two sheets together and place the pointed end toward you on the work surface. Spoon 2-3 tbsp of filling onto each double sheet. Fold in the sides and roll from the point, pressing the tip to seal. Fry the spring rolls portion-wise in hot oil until golden yellow. Serve with sweet-sour sauce.