16 stalks of spring onion/scallions (green part only)
300g (10.6 oz) pork mince
150g (5 oz) prawn meat, roughly chopped
100g (3.5 oz) diced water chestnuts
¼ tsp ground white pepper
2 tsp light soy sauce
1 tsp sea salt
20 spring roll wrappers (11 x 11cm/4 x 4 inches)
vegetable oil for deep frying
Dipping sauce:
1/3 cup white vinegar
½ cup white sugar
2 tbsp fish sauce
1 long red chilli, finely sliced
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