My coworker told me to cook something related to Easter this week. I was joking with him that I was going to cook a bunny, of course he didn’t like the idea. I haven’t been doing much cooking recently for my blog, so I thought really hard about what I was going to cook for this week, and finally I decided to cook some dimsum food. I intentionally buy some colorful vegetables so it is kind of related to Easter/spring. Lol… Majo I hope you like it!
包菜 350 克
菜和鱿鱼切丝， 虾去壳去虾线。 烧一锅水， 菜过滚水捞起， 鱿鱼也过一过滚水。
春卷全包好后， 在一小锅中倒入足够淹过春卷的油加热到7-8成热， 加入春卷炸两分钟后翻面再炸1-2 分钟， 两面金黄了就可以了。
最好拿张厨纸先把油吸吸再吃。 吃几条就炸几条， 没有炸过的放冷冻箱冰冻起来，什么时候想吃拿出来解冻后再炸了吃。
Purple cabbage 350 g
Cabbage 350 g
Carrot 100 g
Dried Mushroom a few pieces
Black fungus a few pieces
Squid 200 g
Ground pork 150 g
Ginger 10 g
14 shrimp (one for each roll)
Sprill roll skin 14 pieces
Chicken powder 2/3 teaspoon
Salt 2/3 teaspoons
Five-spice powder ¼ teaspoon
Cooking wine 1 teaspoon
Shred both vegetables and squid, peel shrimp shells and devein. Boil a pot of water, cook vegetables in boiling water for one minute, squid cook in a boiling water too for 15 seconds.
adding 3 tablespoons of oil in a new cooking pan, stir fry ground pork until lightly brown then add ginger continue to cook until aromatic. Add the rest ingredients and seasonings, stir well then turn off the heat.
Wait about 30 minutes for the mixture to cool down.
Take a piece of spring roll skin and put the right amount of mixture on the spring roll skin then roll it, seal it with a little bit of egg wash on the edge.
After all the spring rolls are wrapped, pour in some oil that is enough to cover the spring rolls in a small saucepan, then heat up the oil until it reaches high heat, add spring rolls a few at a time, 2 minutes at one side then turn over and fry for 1-2 more mintues or until golden brown.
Best take a piece of kitchen towel to absorb the oil before you eat it. You can keep the ones that are not yet fried in freezer, when you want to eat again just defrost them and deep fry again.