| Ingredients | Direction |
|---|---|
| 4 oz firm bean curd 3 tbsp vegetable or peanut oil 1 tsp finely chopped garlic 2 oz lean pork, shredded 4 oz raw shrimp peeled and deveined 1/2 small carrot, cut into short thin sticks 1/2 cupbamboo shoots shredded 1 cup very finely sliced cabbage 1/2 cup snow peas 1-egg omelet, shredded 1 tsp salt 1 tsp light soy sauce 1 tsp rice wine pinch of white pepper 20 soft spring roll skins chili bean sauce, to serve |
1. Slice the bean curd into thin slices horizontally and cook in 1 tablespoon of the oil until it turns golden brown. Cut into thin strips and set aside. 2. In a preheated wok, heat the remainging oil and stir-fry the garlic until fragrant. Add the pork and stir for about 1 minute, then add the shrimp and stir for an additional minute. 3. One by one, stirring well after each addition, add the carrot, bamboo shoots, cabbage, snow peas, bean curd, and, finally, the shredded omelet. 4. Season with the salt, light soy sauce, Shaoxing rice win, and pepper. Stir for an additional minute, then turn out into a serving dish. 5. To assemble each roll. smear a skin with a little chili bean sauce and place a heaped teaspoon of the filling toward the bottom of the circle. Roll up the bottom edge to secure the filling, turn in the sides, and continue to roll up gently. |