Minnan spring roll

Method

1. Fry the shredded pork in a large wok until golden brown. If the pork is dry, a splash of oil might be needed.

2. Add the carrots, cabbage, kohlrabi, celery, leek, bamboo shoots, mushrooms, bean sprouts, spring onions, garlic and ginger. Pour over 100ml chicken stock and cook until all the vegetables are softened and the liquid has cooked down.

3. Add the sugar snaps, oysters, shrimps and crispy bean curd. Stir-fry for 3-5 minutes before adding another 100ml of chicken stock. Gently simmer on a low heat with the lid on for 1 hour until all the vegetables are well softened and seafood cooked. This seems like a long time, but it really improves the flavour.

4. Soften the pancakes in boiling water then add a little sweet chilli sauce, coriander and crushed peanuts, before putting in the filling from the pan. Roll the pancakes, folding them in at the edges. Serve while still warm with a soy dipping sauce.

image: jeancazals.net

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Ingredients

100g cooked pork belly, shredded
1 tbsp Sesame oil, if needed
300g Carrots, shredded
500g Cabbage, shredded
100g kohlrabi, shredded
100g Celery, finely sliced
100g leek, finely sliced
100g Bamboo shoots, finely sliced
100g flat mushrooms, sliced
100g bean sprouts
4 Spring onions, sliced
1 clove Garlic, finely chopped
50g Ginger, shredded
100ml chicken stock
200g sugar snaps, sliced
100g small Oysters
100g small shrimps, roughly chopped
100g crispy bean curd, (tofu, soaked briefly in boiling water and fried in strips), optional

To serve

15 rice flour, or spring roll pancakes
sweet chilli sauce
coriander leaves
crushed roasted Peanuts
Soy sauce, for dipping

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