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17 December 2012,23:00 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Steam mushrooms, remove stalks and finely chop caps. Marinate chicken and pork with combined seasonings for 10 minutes and set aside.
  • Heat oil in pan, sauté water chestnuts and bamboo shoots and set aside.
  • Heat another and pan with oil and pour in marinated meat and Chinese barbecued pork to sauté.
  • Add mushrooms, carrot, water chestnuts and seasonings. Mix well with combined corn flour and water and let cool completely before wrapping in pastry.
  • Put each pastry triangle flat on table, place filling in center of pastry and bring the two corners to opposite ends and roll. Use flour and water solution to seal.
  • Pour oil in a heated pan, put spring rolls in hot oil to deep-fry until golden brown.
  • Serve with sweet and sour sauce.


  • 20 large sheets spring roll pastry, cut diagonally to make triangles
  • 5 Chinese mushrooms, soaked in warm water 
  • 2 chicken breast fillet, minced
  • 200 grams pork mince
  • Cooking Oil for frying
  • 300 grams water chestnuts, finely chopped
  • 200 grams bamboo shoots
  • 200 grams Chinese barbecued pork (char Sui) or ham, diced
  • 2 small carrot, finely chopped
  • 4 tablespoons plain flour mixed with
  • 3 tablespoons water
  • Sweet and sour sauce


  • 4 tablespoons oyster sauce
  • 2 teaspoons salt
  • 4 teaspoons sugar
  • 4 teaspoons light soy sauce
  • 2 teaspoons wine
  • 1 teaspoon pepper
  • 1 teaspoon sesame oil
  • 5 teaspoons corn flour mixed with
  • 5 teaspoons water

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