Pork, beansprout and mushroom spring rolls

Name: Pork, beansprout and mushroom spring rolls
Cuisine: China
Ingredients: vegetable oil, for frying; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 10 spring roll wrappers; 2 teaspoons cornflour mixed with a little cold water to the consistency of single cream; 2 teaspoons cornflour mixed with a little cold water to the consistency of single cream; 2 teaspoons cornflour mixed with a little cold water to the consistency of single cream; 1 teaspoon caster sugar; 1½ tablespoons light soy sauce; 2 Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then finely chopped; 2 Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then finely chopped; 2 or 3 spring onions, trimmed and shredded; 250 g/9 oz beansprouts; 60 g/2½ oz bamboo shoots, rinsed, dried and shredded; 25 g/1 oz pork or bacon fat, shredded; 25 g/1 oz pork or bacon fat, shredded; 175 g/6 oz lean pork or chicken, shredded; 175 g/6 oz lean pork or chicken, shredded

Preparation info

Makes
10

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

175 g/6 oz lean pork or chicken, shredded
25 g/1<

Asia
China
Snack

Method

Heat a wok, add some oil and stir-fry the pork or chicken with the pork or bacon fat for a minute or so.
Add the vegetables and stir-fry for about 30 seconds, then season with the soy sauce, sugar, salt and pepper and stir-fry for about 30 seconds.
Add the cornflour mixture and cook, stirring well, until the mixture thickens slightly.
Place