Deep Fried Spring Rolls with Pork and Shiitake Mushrooms
Ingredients 4 large Philo flour sheets, cut to size 5 × 5 inch = 40 150 grams ground pork 2 tablespoons olive oil 2 cloves garlic (18g.) 1 onion (50g.) 2 shiitake mushrooms (40g.) 1 carrot (90g.) 1/2 tsp. salt 1/4 tsp. pepper 1 tsp. sugar 1 tbsp. thin soy sauce 1 tbsp. teriyaki sauce 1 tbsp. oyster Sauce 120 g. glass noodles(Vermicelli), cut in short 50 g. fresh spring onions, chopped Instructions 1. Heat the pan over medium heat, add oil, followed by chopped garlic, onion, stir until fragrant, add pork, stir until cooked. When the pork is cooked, add mushrooms, carrots, season with salt, pepper, sugar, thin soy sauce, teriyaki sauce, oyster sauce. Stir until the ingredients combine well. Add the glass noodles that soaked in water and cut in short, followed by fresh onions chopped. Stir until the noodles are cooked. Turn off the heat and let it cool. 2. While waiting for the filling to get cool. Prepare the phillo sheets, cut into 5×5 inch. Prepare about 40 sheets. 3. Once the filling has cooled down. Scoop and place on 5×5 inch sheet, fill the filling and roll up. Use water to apply the end of the dough sheet before rolling it off. Repeat until done. 4. Heat up the oil on high heat. Once the oil is ready, Slowly drop in spring rolls and fry until golden light brown on both sides. - Try to stirring often, to help the spring rolls cook all over.
