QUICK LISTEN - BSF (From Ep 418)
Show notes
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BOOK: CORRIE : The German Ward by Pip Williams
SCREEN: CORRIE AND CARO: British Film Fest Part 1: The Duchess and Wicker
FOOD: CARO: Fried Spring Rolls
Ingredients:
10 spring roll skins (soft rice paper wraps)
½ onion, finely chopped
½ carrot, finely grated
¼ turnip, finely grated
100g cooked peas, mashed
100g pork, finely chopped
1 teaspoon vegetable stock powder
½ teaspoon black pepper
500ml vegetable oil (for deep frying)
Method:
In a clean cloth, combine the grated carrot, turnip, and mashed peas.
Squeeze the mixture over a bowl to extract any excess liquid. (The liquid can be saved and used for soups if desired.)
In a large mixing bowl, combine the vegetable stock powder, chopped onion, black pepper, and finely chopped pork. Add the squeezed vegetable mixture and mix thoroughly to combine.
To assemble the spring rolls, place approximately 1 tablespoon of the filling near the edge of each rice paper sheet. Fold in both sides of the rice paper and then roll tightly to enclose the filling.
Heat the vegetable oil in a deep pan or wok to medium-high heat. Carefully place the spring rolls in the hot oil, ensuring the open side is facing down.
Fry for about 3 minutes on each side, or until golden brown and crisp.
Remove the spring rolls from the cil and drain by standing them upright in a sieve (avoid using paper towels, as they may become soggy).
Serve the spring rolls hot, accompanied by sweet chili sauce for dipping.