How to Wrap Pork Spring Rolls or Lobak for Chinese New Year
Chinese New Year is just around the corner, and its the time of the year where we will all be busy cooking, baking, buying gifts and cleaning house for the big day. We made some spring rolls for Chinese New Year last year, and it was a smashing success! We are making it again next week, and this is a "How to wrap pork spring rolls" step by step guide (Photos taken last year). Recipe for the fillings are provided at the end of the post.Start of with bean curd sheets that looks like this. They are usually available in the dry food section of the hypermarket, or any Chinese food or grocery stores. Prepare a clean, dry surface to roll the rolls.
Ours comes in approximately 20cm x 15cm, so we cut them along the edges, and get 12 sheets, which translates to 12 rolls of spring rolls. Begin by cutting the bean curd skin. Do not wash the bean curd skin. Prepare the meat fillings according to the recipe given below. Let them marinate in fridge before wrapping.
Store in freezer friendly container. I used a piece of plastic to separate each layers of spring rolls so that it is easier to remove the amount needed without fuss. Once freeze, they travel well and makes it through a 6 hours car journey. Just chuck them back into the freezer when you reach your destination, and they will keep well throughout Chinese New Year.
Defrost them before frying, and voila! Fried spring rolls! Mommy will be proud of these!
Recipe for Chinese New Year Pork Spring Rolls
4 water chestnuts,
diced1/2 bombay onion,
diced1 tbsp chopped spring onion
1 small egg
1 large piece bean curd sheet, cut into 14×7cm each piece
1/4 tsp pepper
1 tsp five-spice powder (ng heong fun)
1 tsp sugar1 and 1/2 tbsp light soya sauce
1 tsp oyster sauce
1/2 tsp sesame oil
1 tbsp corn flour or sweet potato flour
1. Cut the pork or chicken into small strips and mince it.
2. Combine meat, water chestnuts, onion, seasoning and egg in a mixing bowl. Mix well. Add spring onion to mixture. Marinate meat for at least an hour or preferably several hours in the fridge.
3. Put 1-2 tbsp marinated mixture onto each bean curd skin piece. Form into a long roll. Roll up tightly and twist on both the ends.
4. Steam rolls for 8 mins. Remove, cool and then deep-fry in hot oil until golden and crispy.
5. Cut into slices and serve with dipping sauce.Tips: Do not wrap too big a roll as it would be difficult to fry it.