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Veal Spring Rous

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Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Snack
Method: 
Baked
Interest: 
Spring

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