Ingredients
More than in most recipes, the quantities here are approximate.
| quantity |
|
ingredient |
|
step |
| 8 g |
|
shiitake mushrooms |
|
1 |
|
|
| 15 g |
|
garlic |
|
2 |
| 10 g |
|
ginger |
|
2 |
| 50 g |
|
spring onions |
|
2 |
|
|
| 300 g |
|
chicken breast |
|
3 |
| 150 g |
|
cooked prawns |
|
3 |
| 110 g |
|
pok choi |
|
3 |
| 60 g |
|
water chestnuts |
|
3 |
| 60 g |
|
bamboo shoots |
|
3 |
|
|
| 20 ml |
|
soya sauce |
|
4 |
| 20 ml |
|
sesame oil |
|
4 |
| 20 ml |
|
oyster sauce |
|
4 |
|
|
| 10 ml |
|
water |
|
5 |
| 5 g |
|
cornflour |
|
5 |
|
|
|
|
spring roll wrappers |
|
6 |
Preparation
-
Soak the mushrooms in hot water until soft, between 10 and 30 minutes depending on
thickness.
-
Finely chop all ingredients.
-
Fry all ingredients, in the sequence in the ingredients.
-
Add sauces, mix well. Add cornflour mixed in water to thicken.
-
Wrap into rolls.
