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Recipes for your Deep Fryer continued
Spring Rolls
Makes about 24 rolls.
500g green prawns, shelled and deveined
500g minced pork
½ small head of cabbage, thinly shredded
230g can of water chestnuts, drained and
finely chopped
125g fresh mushrooms, roughly chopped
1 green capsicum, seeded and finely
chopped
1 onion, peeled and finely chopped
2 tbsp dry sherry
2 tbsp soy sauce
1tsp sugar
½ tsp salt
¼ tsp ground ginger
455g packet spring roll wrappers
1 egg, lightly beaten with 2 tbsp water
1.Finely mince prawns and combine with
pork.
2. Add cabbage, water chestnuts,
mushrooms, capsicum, onion, sherry,
soy, sugar, salt and ginger. Mix well to
combine.
3. Place 2-3 tbsp of the pork mixture in the
corner of a spring roll wrapper. Roll the
wrapper folding in the sides to encase the
filling.
4. Brush a little egg mix on the end of
wrapper to help it seal.
5. Heat oil to settings 8-10, deep fry until
golden brown, about 5 minutes.
6. Drain and serve with dipping sauce.
Minted pea wontons
125g wonton wrappers
220g can peas
3 medium potatoes, peeled and cut into
5mm dice
1 onion, peeled and chopped fine
1 tsp ground cumin
½ tsp salt
¼ cup mint, chopped
1.Boil the diced potato until just cooked.
Drain.
2. In a saucepan cook onion in ½ tbsp oil
until soft add cumin and peas and rough
mash. Remove from heat.
3. Add potato and mint. Stir to combine.
4.Place about 2tsp of mix onto each wonton
wrapper and bring edges together. Seal
with a light brush of water.
5.Heat fryer to settings 8-10, and deep fry
until golden brown, about 3-4 minutes.
6. Serve with minted yoghurt if desired.
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