春卷 Spring Roll

五花肉切条状，加点鱼胶增加肉馅的粘度，然后同个方向把馅料拌匀至起胶。这就是Susan的家传福建春卷好吃的秘诀。你学会了吗？

分量：12-13条春卷
准备时间：30分钟
煮时：1个小时

材料A：
400克 五花肉（切条状）
150克 肉碎
80克 鱼胶
4粒 香菇（泡软切丝）
3棵 青葱（切小粒）
1棵 蒜 (切碎)
3粒 马蹄（去皮切碎）
1粒 洋葱（去衣切碎）
1粒 鸡蛋
3汤匙 木薯粉

材料B（调味料）：
1 汤匙 蚝油
½ 汤匙 麻油
½ 汤匙 酱油
½ 汤匙 绍兴酒
¼ 茶匙 五香粉
½ 茶匙 胡椒粉
2 茶匙 鸡精粉

材料C:
2片 腐竹皮 (剪成6寸x6寸）
适量 炸油

做法：
1. 准备一个大盆，加入材料A（鸡蛋和木薯粉除外），拌匀
2. 打入鸡蛋，拌匀
3. 加入材料B（调味料）和木薯粉，向同个方向拌匀至起胶 （大概10分钟）
4. 腐竹皮铺平，加入适量的馅料, 手沾水抹在腐竹皮的边，折起封边，再卷起来， 压紧封口
5. 煮滚一锅油，加入春卷，炸至金黄色，沥油出锅, 完成
Our #cook2share guest Susan is sharing how she makes her version of spring roll by cutting the pork belly into strips, let’s find out more tips by her from this recipe video.

Portion: 12-13 rolls
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients A:
400 g pork belly (cut into strips)
150 g minced pork
80 g fish paste
4 pc mushroom (soaked & cut into strips)
3 stalk spring onion (diced)
1 stalk leek (minced)
3 pc water chestnut (peeled & minced)
1 pc onion (peeled & minced)
1 pc egg
3 tbsp tapioca starch

Ingredients B (seasoning):
1 tbsp oyster sauce
½ tbsp sesame oil
½ tbsp soy sauce
½ tbsp shaoxing wine
¼ tsp five spice powder
½ tsp white pepper powder
2 tsp chicken powder seasoning

Ingredients C:
2 pc beancurd sheet (cut into 6 x 6 inches)
Adequate cooking oil

Steps:
1. Prepare a big mixing bowl, add all Ingredients A (except egg & tapioca starch) & mix well
2. Add egg, mix well
3. Add Ingredients B (seasoning) & tapioca starch, stir in one direction until it turns sticky (around 10 minutes)
4. Lay the beancurd sheet, add in the meat mixture, dip some water before rubbing on the edges, fold both ends then roll, wrap & seal it
5. Bring a pot of cooking oil to boil, add spring rolls, fry until golden brown, drain & retrieve, it’s done!
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Видео 春卷 Spring Roll канала Nanyang Kitchen