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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 4之前做过

Caledonian spring rolls

Nems calédoniens

食材13

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

肉类海鲜蔬菜香料与酱料谷物其他

做法

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.