春卷 Spring Roll

五花肉切条状，加点鱼胶增加肉馅的粘度，然后同个方向把馅料拌匀至起胶。这就是Susan的家传福建春卷好吃的秘诀。你学会了吗？

分量：12-13条春卷
准备时间：30分钟
煮时：1个小时

材料A：
400克 五花肉（切条状）
150克 肉碎
80克 鱼胶
4粒 香菇（泡软切丝）
3棵 青葱（切小粒）
1棵 蒜 (切碎)
3粒 马蹄（去皮切碎）
1粒 洋葱（去衣切碎）
1粒 鸡蛋 
3汤匙 木薯粉 

材料B（调味料）：
1 汤匙 蚝油
½ 汤匙 麻油
½ 汤匙 酱油
½ 汤匙 绍兴酒
¼ 茶匙 五香粉
½ 茶匙 胡椒粉
2 茶匙 鸡精粉

材料C: 
2片 腐竹皮 (剪成6寸x6寸）
适量 炸油 

做法：
1. 准备一个大盆，加入材料A（鸡蛋和木薯粉除外），拌匀
2. 打入鸡蛋，拌匀
3. 加入材料B（调味料）和木薯粉，向同个方向拌匀至起胶 （大概10分钟）
4. 腐竹皮铺平，加入适量的馅料, 手沾水抹在腐竹皮的边，折起封边，再卷起来， 压紧封口
5. 煮滚一锅油，加入春卷，炸至金黄色，沥油出锅, 完成

⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe

  SUBSCRIBE TO OUR YOUTUBE CHANNEL

Nanyang Kitchen Instant Curry Cooking Paste 南洋小厨 即煮咖喱酱

RM7.50

Nanyang Kitchen Instant Kam Heong Cooking Paste 南洋小厨 即煮甘香酱

RM7.50

Nanyang Kitchen Instant Ginger Cooking Paste 南洋小厨 即煮姜蓉酱

RM7.50

Baba Choon’s Signature Sambal 春虾面 招牌叁峇酱

RM11.90

Baba Choon’s Hotpot Pack 春虾面 火锅汤料 6-8人份

RM32.90

Baba Choon’s Prawn Mee 春虾面 快熟虾面 2人份

RM15.90

Spring Roll 春卷

Recipe by SusanCourse: SidesCuisine: Chinese

Servings

12

rolls

Prep time

20

minutes

Cooking time

1

hour 

Our #cook2share guest Susan is sharing how she makes her version of spring roll by cutting the pork belly into strips, let’s find out more tips by her from this recipe video.

Ingredients

• Ingredients A

• 400 g pork belly (cut into strips)

• 150 g minced pork

• 80 g fish paste

• 4 pc mushroom (soaked & cut into strips)

• 3 stalk spring onion (diced)

• 1 stalk leek (minced)

• 3 pc water chestnut (peeled & minced)

• 1 pc onion (peeled & minced)

• 1 pc egg

• 3 tbsp tapioca starch

• Ingredients B (seasoning)

• 1 tbsp oyster sauce

• ½ tbsp sesame oil

• ½ tbsp soy sauce

• ½ tbsp shaoxing wine

• ¼ tsp five spice powder

• ½ tsp white pepper powder

• 2 tsp chicken powder seasoning

• Ingredients C

• 2 pc beancurd sheet (cut into 6 x 6 inches)

• Adequate cooking oil

Instructions

• Prepare a big mixing bowl, add all Ingredients A (except egg & tapioca starch) & mix well
• Add egg, mix well
• Add Ingredients B (seasoning) & tapioca starch, stir in one direction until it turns sticky (around 10 minutes)
• Lay the beancurd sheet, add in the meat mixture, dip some water before rubbing on the edges, fold both ends then roll, wrap & seal it
• Bring a pot of cooking oil to boil, add spring rolls, fry until golden brown, drain & retrieve, it’s done!

Recipe Video

厨房摄影棚 Kitchen Studio For Rent

[the_ad id='13175']