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03 January 2013,21:15 by
Ponmathi Srilekha.S

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SOFT-WRAPPED PORK AND SHRIMP ROLLS

Makes :
20

Preparation Time :
25 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Slice the tofu horizontally into thin slices and cook in 1 tablespoon of the oil until it turns golden brown. Cut into thin strips and set aside.
  • Heat the wok or large frying pan with the remaining oil and stir-fry the garlic until fragrant.
  • Add the pork and stir for about 1 minute, then add the shrimp and stir for one more minute.
  • Add in the carrot, bamboo shoots, cabbage, snow peas, tofu and finally the shredded omelette.
  • Season it with the salt, light soy sauce, rice wine, and pepper. Stir for a minute, turn into a serving dish.
  • Smear a skin with a little chilli bean sauce and place a heaping teaspoon of the filling toward the bottom of the circle.
  • Roll up the bottom edge to secure the filling, turn in the sides and continue to roll up gently, from the bottom and serve.

INGREDIENTS

  • 100 grams firm tofu
  • 3 tablespoon peanut oil
  • 1 teaspoon finely chopped garlic
  • 50 grams lean pork, shredded
  • 100 grams raw shrimp, peeled and deveined
  • ½ small carrot, cut into short thin sticks
  • 75 grams fresh or canned bamboo shoots, rinsed and shredded
  • 100 grams very finely sliced cabbage
  • 75 grams snow peas, julienned
  • 1-egg omelette, shredded
  • 1 teaspoon salt
  • 1 teaspoon light soy sauce
  • 1 teaspoon Chinese rice wine
  • Pinch of white pepper
  • 20 - 22 soft spring roll skins
  • Chilli bean sauce, to serve

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