500g finely ground lean pork mince (ground pork)
500g finely ground lean chicken mince (aka ground)
4 finely diced brown onions
200g snow pea shoots/sprouts - chopped in half
200g mung bean sprouts
4 green chillies - deseeded & deveined & finely chopped
2 red chillies - ditto
1 whole (smallish to medium) finely shredded Chinese cabbage (leaves only - NO stalky bits)
1 Tblsp minced or grated ginger
8 cloves garlic, finely grated/minced or chopped
generous quantity of kecap manis (1/2 a cup or more, depending on your tastes)
1 Tblsp fish sauce
1-2 Tblsp Hoisin sauce
1 cup white wine - pref. a dry white like chardonnay
(You can use a commercially prepared Chinese cooking sauce - Black
bean, etc for a saucier result or instead of the KM/Fish/Hoisin)
Spring Roll wrappers at room temperature (thawed) 1 egg white + 1 cup water
Heat oil in a heavy casserole and stir fry the meat in batches until browned/cooked. Have a very large bowl (stainless pref.) on hand to dump in cooked bits. Remove meat once browned.
Add a little oil and stir fry garlic, ginger and chilli till fragrant. Add diced onions and fry until transparent.
Remove from the pan and reserve (with meat).
Heat a little more oil, add shredded cabbage, snow pea shoots and mung beans.
Stir fry until well and truly cooked/limp.
Return meat and onion/chilli/garlic/ginger to the casserole and stir well to incorporate cabbage etc. Drizzle the kecap manis into the pan, and mix well. I prefer the KM to straight soy (which is too salty for my liking) as it's thicker and sweeter. Add wine and perhaps a little water if mixture is too dry.
Simmer, on very low heat for around 30 minutes.
The end result should be thick and relatively 'dry' - not watery or too saucy.
Allow to cool in the pan with a lid on. Mix well so all ingredients are dispersed.
Once cooled you can start rolling and folding, rolling and folding till the cows come home! Make yourself comfortable (sit!!) at the kitchen table or bench. Place a damp tea towel in front of you and keep another damp teatowel covering the opened wrapper of SR sheets. Place one sheet of SR wrapper on your tea towel with a point facing you.
Brush all four sides sparingly with egg white/water mixture. Place 2-3 tsp mixture about 2" in across the point. Flip the point closest to you over mixture. Bring in each side to form an envelope and seal in the mix. Use your fingers to compact the mixture into the space, expelling any unwanted air or gaps, then roll away from you until SR wrapper is almost at the point furthest from you. Add another flick of eggwhite/water and seal. Place on a tray lined with freezer wrap, alfoil etc. Continue on to number two.... etc etc etc etc.... it takes about 40 minutes or so, once you get into the swing! You can comfortably stack (with freezer wrap, alfoil or greaseproof between each layer!!) 2- 3 layers on each tray. Place tray/s into large bags, or wrap in cling film, and freeze.
Makes about 12 odd dozen 4" (or so) spring rolls . Bag in lots of 12 once frozen.
Sounds labour intensive, and it is. But so worth the effort.
To Deep Fry: Heat fryer to 160°C and par cook frozen SR for 5 minutes. Drain and remove. Increase heat to 200°C and cook a further 3-4 minutes or until they float and are golden. Serve with sweet chilli dipping sauce!!!!
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