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Name: Caledonian spring rolls
Total time: 1 h
Yield: Serves 4
Cuisine: New Caledonia
Ingredients: 200 g ground pork; 100 g shrimp, peeled and chopped; 150 g cabbage, finely shredded; 80 g carrot, grated; 2 cloves garlic, minced; 1 tsp ginger, minced; 2 stalks spring onions, chopped; 2 tbsp soy sauce; 1 tbsp fish sauce; 1 tsp sugar; 1/2 tsp black pepper; 12 sheets rice paper wrappers; 500 ml oil for frying

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New Caledonia1 hServes 4cocinado antes

Caledonian spring rolls

Nems calédoniens

Ingredientes13

ground pork200 g
shrimp, peeled and chopped100 g
cabbage, finely shredded150 g
carrot, grated80 g
garlic, minced2 cloves
ginger, minced1 tsp
spring onions, chopped2 stalks
soy sauce2 tbsp
fish sauce1 tbsp
sugar1 tsp
black pepper1/2 tsp
rice paper wrappers12 sheets
oil for frying500 ml

carnemariscoverduraespecia y salsacerealotros

Preparación

Combine ground pork, chopped shrimp, shredded cabbage, grated carrot, minced garlic, minced ginger, chopped spring onions, soy sauce, fish sauce, sugar, and black pepper in a bowl and mix well.
Soak each rice paper wrapper in warm water until pliable, about 10 seconds, then lay flat on a damp surface.
Place a spoonful of the filling near the bottom edge of the wrapper, fold the sides over, and roll tightly to form a spring roll.
Heat oil in a deep pot to 180°C (350°F).
Fry the spring rolls in batches, turning occasionally, until golden brown and cooked through, about 3–4 minutes.
Remove the rolls with a slotted spoon and drain on paper towels before serving.