DIM SUM 5 -Spring Rolls. 春卷

Ingredients:-
1/4 Savoy cabbage (slice)
1 bowl Chicken breast or pork (slice & marinate with light soy,
sugar, pepper & corn flour)
1 bowl Shitake Mushroom (soak & slice)
1 Carrot (slice)
1 big pc. of dried Black Fungus (soak until soft and slice)
1 pack of spring roll pastry. 1 egg.

材料：-
椰菜 1/4 個（切絲）
雞胸肉或枚頭肉 1 碗（切絲, 用生抽、糖，古月粉及生粉醃片刻）
冬菇 1 碗（浸軟切絲）
甘筍 1 個（切絲）
白木耳 1 塊（浸軟切絲）
春卷皮一包。旦 1 只。

Method : -
1) Heat 2 tbsp oil, put chicken or pork stir fry until brown, add cabbage,
carrot & mushroom, keep on stir fry until veg. become tender.
Put in seasoning sauce:- oyster sauce, sugar,white pepper & corn flour solution,
stir until all sauce absorbed and no sauce left. Take out and let it cool.
2) Take some portion and wrap with spring roll pastry, brush on beaten egg to close up.
3) Heat half wok of oil to 190*, put in the spring rolls deep fry until crispy and golden.
Serve with lettuce and sweet & sour sauce.
#Can use any kind of meat or veg. for fillings- e.g. Shrimps or roast duck meat etc.

做法：-
1）熱油 2 湯匙，放入雞或豬肉絲炒至金黃，下椰菜、甘筍及冬菇。
(可隨意加一片白木耳，浸軟切絲同炒，增添口感)
下稠味汁：-蠔油、糖、古月粉及生粉水埋芡，炒至所有汁料吸收。盛起待涼。
2）取一定份量用春卷皮包好，旦汁收口。
3）熱半镬油至 190*，放入春卷炸至硬身及金黄。包以生菜葉或
拌以酸甜汁同吃。
# 包春卷的餡料可以隨意，如蝦肉或燒鴨等等。