Sunbeam DF4500 manual Spring Rolls, Minted pea wontons, Recipes for your Deep Fryer continued

Recipes for your Deep Fryer continued

Spring Rolls

Makes about 24 rolls

500g green prawns, shelled, deveined

500g minced pork

½small head cabbage, thinly shredded 230g can water chestnuts, drained, finely chopped

125g fresh button mushrooms, roughly chopped

1 green capsicum, seeded, finely chopped

1 onion, finely chopped

2 tablespoons sherry

2 tablespoons soy sauce

1 teaspoon caster sugar

½teaspoon salt

¼teaspoon ground ginger

455g packet spring roll wrappers

1 egg, lightly beaten with 2 tbsp water

1.Finely mince prawns and combine with pork.

2.Add cabbage, water chestnuts, mushrooms, capsicum, onion, sherry, soy, sugar, salt and ginger. Mix well to combine.

3.Place 2-3 tbsp of the pork mixture in the corner of a spring roll wrapper. Roll the wrapper folding in the sides to encase the filling.

4.Brush a little egg mix on the end of wrapper to help it seal.

5.Heat oil to settings 8-10, deep fry until golden brown, about 5 minutes.

6.Drain and serve with dipping sauce.

Minted pea wontons

125g wonton wrappers

220g can peas

3 medium potatoes, peeled, cut into 5mm dice

1 onion, chopped fine

1 teaspoon ground cumin ½ teaspoon salt

¼cup mint, chopped

1.Boil the diced potato until just cooked. Drain.

2.In a saucepan cook onion in ½ tbsp oil until soft add cumin and peas and rough mash. Remove from heat.

3.Add potato and mint. Stir to combine.

4.Place about 2tsp of mix onto each wonton wrapper and bring edges together. Seal with a light brush of water.

5.Heat fryer to settings 8-10, and deep fry until golden brown, about 3-4 minutes.

6.Serve with minted yoghurt if desired.

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