Sunbeam DF6300 Instruction/Recipe Booklet page 17

Recipes continued
Spring 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 shitake mushrooms, roughly
chopped
1 green capsicum, seeded and finely
chopped
1 onion, peeled and finely chopped
2 tablespoon dry sherry
2 tablespoon soy sauce
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon ground ginger
455g packet spring roll wrappers
1 egg, lightly beaten with 2 tablespoons
water
1. Finely chop 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 tablespoon 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 180ºC, deep fry until golden
brown, about 5 minutes. Remove the lid
whilst cooking.
6. Drain and serve with dipping sauce.
Makes about 24 rolls Minted Pea Wontons
3 medium potatoes, peeled and cut into
5mm dice
1 onion, peeled and finely chopped
2 teaspoon oil
1 teaspoon ground cumin
220g can peas
¼ cup mint, chopped
125g wonton wrappers
1. Boil the diced potato until just cooked.
Drain.
2. In a saucepan cook onion in 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 190ºC, and deep fry until
golden brown, about 3-4 minutes.
Remove the lid whilst cooking.
6. Serve with minted yoghurt if desired.
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