Fried Mushroom Spring Rolls
|2 tbs||vegetable oil|
|½ cup||onion, chopped|
|2 tbs||garlic, chopped|
|½ cup||ground pork|
|½ cup||tops glass noodle, soaked|
|½ cup||white jew’s eye mushroom, soaked and chopped|
|½ cup||My Choice black jew’s eye mushroom, soaked and chopped|
|2 tbs||oyster sauce|
|1 tsp||Tops soy sauce|
|½ tsp||ground white pepper|
|1 pkg||egg whites , lightly beaten|
|1 tbs||spring roll sheet|
|1||egg white, lightly beaten|
- To make stuffing mixture, heat oil in frying pan, sauté onion and garlic until fragrant, stir in pork, glass noodle and chopped mushroom. Seasoning with oyster sauce, soy sauce and white pepper. Stir-fry the mixture until completely dry. Set aside.
- Place spring roll sheet on the board. brush the egg white on the edge of spring roll sheet. Spoon the stuffing mixture on the one side of the sheet. tightly wrap the sheet. Repeat with the rest of mixture.
- Deep fry spring rolls in preheated hot oil at 170°C for 3-4 minutes until golden and crispy.