NuWave Precision Induction Wok - Spring Rolls with Pork and Shrimp

35
Owner’s Manual
Spring Rolls with Pork and Shrimp Serves: 6
Ingredients:
12 spring roll wrappers
2 tablespoons flour (with water for
paste to seal spring rolls)
6 Chinese mushrooms, dried,
soaked for 30 minutes, drained,
and chopped
8 ounces ground pork
8 ounces shrimp, cooked, chopped
½ teaspoon cornstarch, mixed with 1
teaspoon soy sauce
3 ounces grated carrot
3 ounces bean sprouts
3 ounces chestnuts, sliced
6 spring onions, finely chopped
½ teaspoon sesame oil
4 cups peanut oil, plus 1 tablespoon
for initial heating of Wok
Directions:
1. Heat Wok to 275˚F and add the 1 tablespoon of peanut oil.
2. Add ground pork and stir-fry for 2-3 minutes. Add shrimp, cornstarch paste,
and carrot.
3. Increase heat to 375˚F and add bean sprouts and spring onions.
Toss for 1 minute, and then incorporate the dry mushrooms.
4. Take off the heat and add sesame oil.
5. Cool the lling mixture down quickly on a sheet tray.
6. Once lling has cooled, take a wrapper and place it on a clean work
surface or cutting board. Spoon the lling in the center of the wrapper
and fold the corner of the wrapper nearest to you over the lling.
7. Smear a little of the our paste on the free sides, turn the sides to the
middle, and then roll it up.
8. Repeat with the remaining wrappers and pork lling.
9. Return Wok to heat and bring temperature down to 350°F. Add the 4 cups
of peanut oil.
10. Once oil is hot, carefully drop 4 spring rolls in and cook until they are golden
and crisp. Cook remaining spring rolls. Drain on paper towels. Serve.