Evy has been asking for my seaweed spring roll. Every time she sees my blog and saw the seaweed picture at the title of my blog, she has been asking, "Mommy, I want to eat that, can you make it again?". After numerous requests from her, I finally made her some. Reason being I tried to stay away from deep-fried food if I can, deep-fried food is delicious but can't really eat it too often. This time instead of the wontan wrapper, I used the spring roll wrapper and make it into the triangle shape. I provided a step-by-step pictures guide for those who doesn't know how it was made. Remember to seal it with cornstarch+water mixture (it acts as a glue).
As for my recipe, it's really simple.
Ingredients:
Ground pork
Chopped Scallion/green onion
Chopped carrot
White pepper
Salt
Chinese cooking wine
Sesame oil
1 nori sheet (for making sushi), cut into squares as shown above
Spring roll wrappers (use as needed)
Cornstarch + water mixture (as glue)
Method:
1. Marinate the ground pork, carrot and scallion with the above seasoning for an hour (keep in refrigerator).
2. Cut each spring roll wrapper into three long pieces. Place one piece on a cutting board. Put a nori sheet on top, place some marinated pork filling on top, add another piece of nori and brush the spring roll all over with the glue. Wrap the spring roll as shown above.
3. Deep-fry the spring roll in medium heat hot oil until golden brown and filling is cooked through. Serve with Thai sweet chili sauce or tomato ketchup.
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