Minnan spring roll
By: Gary Rhodes From: Rhodes Across China
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Minnan spring roll
- Prep time:
- 25 mins
- Cook time:
- 1 hrs 15 mins
- Serves:
- Makes 15
Gary Rhodes makes a soft pancake spring roll filled with pork and seafood, typical of the Fujian region of China
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 leeks, 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 snap peas, 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
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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Latest Comment
I tried this but used beef instead of pork as I do not like pork, also I left out the ginger as I am allergic to it, but it still tasted fantastic. Martin Reed.