There’s nothing like making your own fried spring rolls from scratch and these ones are wonderful with a rich mushroom filling.
In a bowl, cover dried mushrooms with hot water and leave to soak until they are plumped up. Drain well. Chop fresh & dried mushrooms. Heat 2 tablespoons oil in wok or pan. Saute mushrooms until cooked through, then add soy sauce, rice wine and cornflour and stir. As it cooks and thickens add more water if you need to, to form a small amount of sauce that binds the mushroom mixture together. Add the chives, set aside and cool.
Assemble spring rolls::
Take one wrapper, place it as a diamond on a board and take one tablespoon of mushroom mix. Roll once, then tuck in left & right points of diamond and continue rolling. Seal by brushing water (with a pastry brush) on top edges. Roll and ensure well sealed.
Heat oil in small pot or wok for shallow frying.
Cook 3-4 spring rolls at one time, carefully lowering them into the oil (it should be hot enough that they bubble immediately and brown to golden in approx. 2-3 minutes). Cook to golden. Remove and set aside. These will stay hot for some time so make your dipping sauce.
For the dipping sauce:
Mix together and warm in a pot until sugar has dissolved and sauce has thickened.
Makes approx. 15
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 5h ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 5h ago