Traditional mini spring rolls

Ingredients for 4 servings:

• 2 tbsp oil
• 2 cloves garlic, finely chopped
• 2 tsp ginger, peeled and grated
• 100 g pork, finely chopped
• 100 g chicken, finely chopped
• 60 g prawn(s), peeled and without intestines, finely chopped
• 2 stalk(s) celery, finely chopped
• 6 chestnuts (water chestnuts), finely chopped
• 4 shallots or spring onions, finely chopped
• 90 g Chinese cabbage, cut into fine strips
• 1 small carrot(s), finely chopped
• 2 tsp cornstarch
• 2 tbsp oyster sauce
• 2 tbsp chicken broth
• 1 tsp oil, sesame oil, dark
• 20 dough sheets for spring rolls (11.5×11.5 cm) thawed
• 2 tsp cornstarch, mixed with 2 tbsp water
• 1 liter vegetable oil, for frying
• 1 tbsp soy sauce

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cooking class recipe

Heat 1 tbsp of oil in a wok or frying pan over medium heat and sauté the garlic and ginger for 1 minute. Add the pork, chicken, and shrimp and stir-fry until the mixture begins to brown after 3 minutes. Keep warm in a small bowl. Add another 1 tbsp of oil to the wok and return to medium heat. Add the celery, carrot, water chestnuts, shallot or spring onions, and Chinese cabbage and stir-fry for about 2 minutes until the ingredients are soft. In a small bowl, combine the cornstarch, oyster sauce, soy sauce, and chicken stock. Pour the mixture into the wok and bring to a boil, reduce the heat to medium, and let the sauce reduce for 1-2 minutes. Remove from the heat and let cool thoroughly. Add the cooled pork mixture and sesame oil and mix well. Separate the spring roll pastry sheets, place them on the work surface, and cover with a damp kitchen towel. Moisten the edges with a mixture of cornstarch and water. Place a corner in the middle and add 1 tbsp of filling, fold the side corners over the filling and roll up from the bottom. Brush the edges with the cornstarch mixture and press down firmly. Place seam-down on a board and cover with a damp kitchen towel. Repeat with the remaining sheets of dough. Heat the oil in a wok or deep frying pan to 190°C. The temperature is reached when bubbles form around a piece of bread and it turns a golden color. Add the spring rolls in batches and fry for 1 minute until golden brown. Remove with a slotted spoon and drain on kitchen paper. Serve with a quick sweet and sour sauce.