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These crispy Pork and Prawn Egg Rolls are filled with a savory mixture of ground pork, chopped prawns, and fresh vegetables seasoned with Shaoxing wine and five-spice powder. They are deep-fried to golden perfection and make for a delicious appetizer or snack.
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Prep and finely dice all vegetables and prawns. → Stir-fry the pork, prawns, and vegetables with seasonings in a hot wok. → Cool the filling completely in the refrigerator. → Wrap the filling tightly in spring roll wrappers. → Deep fry until golden brown and serve hot.
Prep and finely dice all vegetables and prawns. → Stir-fry the pork, prawns, and vegetables with seasonings in a hot wok. → Cool the filling completely in the refrigerator. → Wrap the filling tightly in spring roll wrappers. → Deep fry until golden brown and serve hot.
These crispy Pork and Prawn Egg Rolls are filled with a savory mixture of ground pork, chopped prawns, and fresh vegetables seasoned with Shaoxing wine and five-spice powder. They are deep-fried to golden perfection and make for a delicious appetizer or snack.
Prepare the vegetables by finely slicing the cabbage and cutting the carrot into matchsticks.
Finely dice the celery and spring onions, keeping the white and green parts of the onions separate.
Peel, devein, and finely dice the prawns.
Heat a wok over high heat with oil, add the ground pork and cook until fully cooked and browned.
Add the diced prawns, carrot, celery, and the white parts of the spring onions. Stir-fry for a minute.
The filling must be completely cold before wrapping to prevent the pastry from becoming soggy or tearing.
If using thin spring roll wrappers, consider using two layers for a thicker, crunchier shell.
Don't overcrowd the pot when frying to maintain the oil temperature.
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