Veal Spring Rous
|Lean veal steak||1⁄2 Pound, finely chopped (225 Gram)|
|Low salt soy sauce||2 Teaspoon (10 Milliliter)|
|Sugar||1 Teaspoon (5 Milliliter)|
|Vegetable stock||45 Milliliter (3 Tablespoon)|
|Chinese mushrooms||4 , soaked in warm water 20 minutes and shredded|
|Soybean sprouts||1⁄2 Pound, roots removed (225 Gram)|
|Onion||1 , finely chopped|
|Cabbage||1⁄2 Pound, finely shredded (225 Gram)|
|Cornstarch||20 Milliliter, blended with 3 tablespoon / 45 milliliter vegetable stock|
|Eggless spring roll wrappers||12 Large|
|Plum sauce||75 Milliliter, combined with few drops chili pepper sauce (5 Tablespoon)|
|Chili pepper sauce||3 Drop (Adjust Quantity As Per Taste)|
1 Combine veal, soy sauce and sugar and let stand 15 minutes. Heat vegetable stock in a non-stick frying pan. Add veal and stir-fry lightly. Add mushrooms, bean sprouts, onion and cabbage and stir-fry for a few minutes.
2 Stir in blended cornstarch and stock to thicken pan juices. Remove mixture. Allow to cool.
3 Divide mixture into 12 portions. Arrange spring roll wrappers with a corner pointing towards you. Place a portion of filling in center. Fold bottom point over filling. Fold sides to center. Brush with cold water. Roll up firmly. Place on an ungreased pan and bake at 400°F (200°C) 20-30 minutes.