Sengkuang Beancurd Sheet Rolls

I had make a huge mess while deep frying the rolls. I guessed I must have been overly ambitious while making this roll because I had put in too much filling in it. The result - the filling came out from the rolls while I am frying them. So can you picture the scene - deep frying the rolls and at the same time busy picking up the fillings that came out. Really 'havoc' in the kitchen. Morale of the story - DON'T BE GREEDY AND STUFFED THE ROLLS WITH TOO MUCH FILLING. Hehe...

Ingredients

4 pcs (about 9 x 7 inch) fried beancurd sheet

1 tsp chopped garlic

Filling

100g yam bean/sengkuang, shredded)

100g french beans, shredded

15g carrot, shredded

4 mushrooms, shredded

150g pork

30g dried shrimps, chopped

Seasoning

1/2 tbsp light soya sauce

1 tbsp oyster sauce

1/2 tsp sesame oil

1/2 tsp pepper

1/2 tsp sugar

Methods

1. To make filling, heat up 2 tbsp oil to saute chopped garlic till fragrant. Add in filling ingredients and seasoning, stir fry until well combined and aromatic. Remove, leave to cool and set aside.
2. Cut the beancurd sheet into 9 x 7 inch, spread and spoon in enough filling mixture, roll up to make a spring roll shape. Deep-fry into hot oil over a medium heat until golden in colour and crispy. Remove from heat and drained. Cut into sectional, serve hot.