Three Shreds Spring Rolls

Three Shreds Spring Rolls Recipes

Ingredients :
14 pieces of spring rolls skins
150g pork fillet
75g shelled shrimps
4 black mushrooms
300g cabbage
2 sections of spring onion

Seasoning:
1 tsp salt
1 tsp cornstarch water

Method :
Cut the pork, mushrooms and cabbage into shreds. Heat 2 tbsp of oil and stir-fry the shreds and shrimps. After seasoning, the cornstarch water. Remove and cool thickened with. Spread the spring roll skin, top the filling. Spread the spring roll skin, top the filling and roll to a long cylinder. Seal the opening with flour paste (mix flour with water), and deep-fry till golden yellow. Serve.

Note - The instruction of making "Cornstarch Water" is to mix 1 tsp of cornstarch with 1 tsp of water.